: octobre 2020

Mexican Tortilla Casserole



non-stick cooking spray
1 tbsp. olive, vegetable or canola oil
1 onion
1 teaspoon ground cumin
1 1/2 tsp. Chili powder
1 teaspoon chopped garlic
1 can of chopped tomatoes
1/4 tsp. tomato paste
2 cans of white, black or red beans
Kosher salt or coarse salt
Freshly ground black pepper
1 can of sweet corn kernels
3 tbsp. coarsely chopped spinach
4 medium flour tortillas
2 tbsp. grated Monterey jack or cheddar cheese
chopped fresh cilantro
sour cream
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Preheat oven to 400 degrees F. Spray a 9-inch round cake pan, springform pan or baking dish with non-stick cooking spray.
Heat the oil in a large skillet over medium heat. Add the onion, cumin, chili powder and garlic and cook until you can smell the spices and soft onion, about 3 minutes. Stir in tomatoes with 1/3 cup of the reserved juice and tomato paste, then stir in beans. Season with salt and pepper to taste. Simmer the bean mixture until heated through, about 3 minutes. Add the corn and spinach and stir until the spinach is wilted and everything is combined and heated through, about 3 minutes. Taste the seasonings, adding more salt and / or pepper if needed.
Place 1 tortilla in the prepared cake pan. Distribute a quarter of the bean and vegetable mixture evenly over the tortilla, then sprinkle 1/2 cup of the grated cheese evenly on top. Repeat with 3 more layers, ending with the last quarter of the bean mixture, then the last 1/2 cup of grated cheese.
Cook tortilla pan until hot and top is lightly browned, about 20 minutes. Let the casserole stand for about 5 minutes, then cut it into quarters with a sharp knife and serve with a spatula, or better yet a pie. Sprinkle the top with cilantro, if desired, and serve with sour cream and / or salsa on the side, if desired.
recipe and photo




4 1/2 cups cake flour
3 teaspoons of baking powder
1/4 teaspoon of salt
1 cup + 2 tablespoons of butter at room temperature
2 cups of granulated sugar
4 eggs + 1 egg white
3/4 cup sour cream
1 tablespoon of vanilla extract
1 tbsp optional orange extract
3/4 cup + 6 tablespoons of milk
Strawberry icing
3 cups heavy cream
1 8-ounce pkg. Of cream cheese, softened
2 teaspoons of vanilla extract
3/4 cup granulated sugar
2-3 pints of finely chopped strawberries (= about 2 cups of chopped strawberries)

Preheat the oven to 325 degrees. Prepare 3 9-inch round cake pans by spraying liberally with non-stick cooking spray.
Sift together the cake flour, baking powder and salt in a medium bowl and set aside.
In a stand mixer with the paddle attachment, beat the butter and sugar until smooth and fluffy. Slowly add the eggs and mix well until combined.
Stir in sour cream, vanilla and optional orange extract, and mix well until blended.
Scrape the sides of the bowl and add half the flour mixture. Stir until completely incorporated. Scrape the sides of the bowl again and add the milk.
Add the remaining flour and stir until the flour is completely incorporated. Scrape the sides and bottom of the bowl and stir one last time.
Divide the dough into 3 prepared round baking tins.

Bake at 325 degrees for about 35 minutes. Cakes are baked when the top bounces with a light touch, or a toothpick inserted in the center of the cake comes out clean. Let cool completely before returning to a plate or cooking rack.
In your stand mixer with the whisk (or with a hand mixer), beat the heavy cream until stiff peaks form. Reserve, preferably in the refrigerator. (If you have two bowls for your stand mixer, leave them in the bowl, if not, transfer them to another bowl before placing them in the refrigerator). * NOTE - use a chilled bowl and paddle to help keep cream fresh.
Place the palette attachment on your blender and beat the cream cheese on high power until light and fluffy, scraping the sides several times. Add the vanilla and sugar and beat over medium heat until completely incorporated.
Stir in the chopped strawberries at low speed. Remove the bowl from the mixer. Gently fold in the whipped cream with a spatula until well blended.
Place the first cake layer on your serving platter and frost just the top with the strawberry frosting (about 1/2 "thick). Repeat with the next two layers, then frost the sides with an offset spatula (the long and lean type Smooth top and sides until blended, then top with strawberry slices for garnish, if desired.
recipe and photo from:

Cajun Chicken Alfredo with Broccoli



1 pound of penne or other small pasta
2 cups of broccoli florets
1 pound boneless, skinless chicken breast cutlets
2-3 tablespoons Cajun seasoning (see notes)
2 tablespoons of olive oil
2 tablespoons of butter
3 garlic cloves, minced
1/2 cup dry white wine
2 cups heavy cream
2 cups (8 ounces) Wisconsin Parmesan cheese, grated
Salt and pepper

How to do it
Heat oven to 200 ° F. In a large saucepan, bring 4 quarts of salted water to a boil.
Add the pasta and cook until al dente, about 9 minutes. Drain the pasta, reserving the cooking water. Reserve the pasta.
Return the cooking water to a boil. Add the broccoli; boil until just tender and bright green, about 2 minutes. Immediately immerse in a bowl of ice water. Drain and set aside.
Meanwhile, generously sprinkle both sides of the chicken with Cajun seasoning.
In a large skillet, heat the oil until shimmering. Arrange chicken in a single layer and sauté, turning once, until internal thermometer reaches 155 ° F, about 5 minutes per side. Remove from the pan, cover with foil and transfer to the oven to keep warm.
Wipe the pan with paper towels and return it to the stove. On medium-high heat, melt the butter and heat until it foams. Stir in the garlic; sauté until fragrant, about 30 seconds.
Whisk the wine; bring to a boil. Simmer until the sauce has reduced by half, about 2 minutes.
Whip the cream; simmer until slightly thickened, about 2 minutes. Stir in the Parmesan. Season with salt and pepper.
Add the reserved pasta to the pan and toss gently to coat. Arrange the broccoli on the pasta; top with chicken and top with additional Parmesan cheese. Serve immediately.
photo and recipe source:

The Very Best Coconut Cake



5 egg whites, room temperature
3/4 cup milk
3/4 cup unsalted butter, softened
1 3/4 cups granulated sugar
1 teaspoon of vanilla extract
1/2 teaspoon of almond extract
2 1/2 cups cake flour
1 tablespoon of baking powder
1/2 teaspoon kosher salt
1 cup of grated and sweetened coconut
1/2 cup unsalted butter, softened
2 packages (8 oz each) cream cheese, softened
6 cups of powdered sugar
1/4 cup heavy cream
2 cups of grated and sweetened coconut

Whisk together egg whites and 1/4 cup milk in a small bowl until lightly combined. Put aside.
In a mixing bowl, beat the butter, sugar, vanilla and almond extracts for 2 minutes at medium speed, scraping the sides of the bowl as needed. Add the dry ingredients and mix until blended. Stir in the egg white mixture until blended. Add the remaining milk and beat for 3-4 minutes, scraping the sides of the bowl. Stir in the coconut.
Spray two 9-inch cake pans with cooking spray. Pour the batter into the molds and bake at 350 degrees for 26-28 minutes. Remove and let cool completely on a wire rack.
Beat butter and cream cheese for 3 minutes using a whisk on an electric mixer. Add the powdered sugar and heavy cream. Beat an additional 4 to 5 minutes, scraping the sides of the bowl as needed.
To assemble, place a cake layer on a cake stand. Add a large amount of frosting on top and smooth with an offset spatula. Top with a second layer of cake. Apply the frosting all over the cake. To add coconut to the top and sides of the cake, place the cake stand on a baking sheet (to help catch excess coconut). Fill the hand with coconut and gently press down the sides of the cake. Repeat until the desired amount of coconut is applied. ENJOY!
recipe and source:

LEMon Curd Cookies



½ cup - Unsalted butter, softened
¼ cup - caster sugar or powdered sugar
1 egg yolk (without white)
½ tablespoon - Grated lemon zest
1 tbsp - Lemon juice
½ teaspoon - Salt
1¼ cup - All-purpose flour
½ cup - Lemon curd

Heat the oven to 180 ° C. Line a baking sheet with a sheet of parchment paper.
Cream butter and sugar in a stand mixer until smooth and pale. About 3 to 4 minutes.
Stir in the yolk, lemon zest, lemon juice and salt.
With the mixer on low (speed 1), stir in the flour until moist lumps form.
Gather the dough with your hand and make a ball. Don't knead it, just pull it together by handling it very lightly.
Shape 1 tablespoon of dough into 1-inch balls. Place the balls on prepared sheets, spacing them 1 inch apart.
Using a floured finger, make a deep cut in the center of each ball.
Just enough to hold 1 teaspoon of lemon curd. Bake cookies until firm and lightly browned on the bottom, about 18 to 20 minutes.
Remove the cookies from the oven. If the depth of the indentation seems to have decreased, press again lightly with a spoon while still hot and immediately fill the indentations with curd.
Bake again for a few minutes just to set the curd. Or if you serve chilled, you can skip cooking the curd.
Sprinkle the cookies lightly with icing sugar before serving.
You can also try the lemon curd tarts.
recipe and photo source:

beauty in a pan



▢1 cup chopped pecans
▢3 tablespoons of granulated sugar
▢½ cup unsalted butter, melted
▢ 1 cup all-purpose flour
Layer of cream cheese
▢8 oz cream cheese
▢ 1 cup of powdered sugar also known as icing sugar or icing sugar, use 1/2 cup for less sweetness
▢1 cup of fresh whisk or whipped cream
Vanilla pudding
▢ 5.1 oz instant vanilla pudding
▢2 cups of milk
Chocolate pudding
▢ 5.1 oz instant chocolate pudding
▢2 cups of milk
▢2 cups of fresh whisk or whipped cream
▢ shaved chocolate optional

Preheat the oven to 350 degrees Fahrenheit.
Spray 9 × 13-inch baking dish with cooking spray.
In a blender, combine all the ingredients for the crust and press the mixture into the prepared baking dish.
Bake for about 20 minutes.
Prepare the vanilla pudding according to the directions on the package. As stated, I used 2 cups of milk instead of the 3 cups on the package directions to get a firmer pudding.

Prepare the chocolate pudding according to the instructions on the package. As stated, I used 2 cups of milk instead of the 3 cups on the package directions to get a firmer pudding.
In a blender, add the cream cheese, powdered sugar and the cup of whipped cream. Blend until light and fluffy.
Let the crust cool. Distribute cream cheese mixture evenly over crust. Spread the vanilla pudding on the layer of cream cheese, then the chocolate pudding. Spread the whipped cream as a final layer then top with shaved chocolate if you prefer.
Refrigerate for a few hours until it sets before serving.
recipe source from:




1 lb powdered sugar
2/3 cup cocoa
1/4 teaspoon of salt
1/4 cup milk
2 teaspoons of vanilla
1/2 cup butter or 1/2 cup margarine
1/2 cup chopped walnuts (optional)

TWO MINUTE MICROWAVE FUDGE, delicious! Please SHARE so it is SAVED in your timeline !!
Sift the powdered sugar, cocoa and salt into a 1 liter microwave-safe bowl.
Stir in the milk and vanilla.
Mix well.
Place the butter on top.
Microwave on high power for 2 minutes.
Beat with a wooden spoon until smooth.
Stir in the nuts (OPTIONAL).
Spread out in an 8 X 8 X 2 inch baking dish.
Refrigerate for about 1 hour or until firm.
Cut in pieces!
recipe and photo source:

creamy lemon squares



for the crust
 4 tbsp (1/2 stick) unsalted butter, melted and cooled, plus more for the pan
    1 1/2 cups (about 24 squares) graham cracker crumbs
    1/4 cup sugar
for filling
    2 large egg yolks
    1 can (14 ounces) sweetened condensed milk
    1/2 cup fresh lemon juice (I used 3 lemons)
1_ Preheat the oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line the bottom with parchment paper, leaving a 2-inch overhang on two sides.

2_ In a food processor, finely grind the squares of graham crackers. Then add the sugar and butter and mix to combine. Press the mixture into the bottom and 1 inch down the sides of the prepared pan. Bake until lightly browned, 8 to 12 minutes. Fresh crust, 30 minutes.

3_ To prepare the filling: In a large bowl, whisk together the egg yolks and condensed milk. Add the lemon juice; whisk until smooth. Pour the filling into the cooled crust; spread carefully around the edges.

4_ Bake until set, about 15 minutes. Let cool in the pan on a wire rack; then refrigerate at least 1 hour before serving. Using a parchment paper overhang, lift it from the pan and transfer it to a cutting board. With a serrated knife, cut into 16 squares, wipe the knife with a damp cloth between each cut.




- 1 box of brownie mix, must have instructions for making in a 13 × 9 pan + ingredients listed on the package

- 1 cup of sugar
- 1 to 1/2 cup light corn syrup
- 4 large eggs
- 1/4 cup butter, unsalted
- 1 to 1/2 teaspoon of vanilla extract
- 2 cups pecans, roughly chopped


1. First, please preheat your oven according to the instructions on the brownie packaging.
2. In a small saucepan, whisk together the sugar, corn syrup, eggs, butter and vanilla and place on the stove over medium-high heat and begin to cook, stirring constantly.


3. Then mix the brownies according to the instructions on the package.
4. In a greased 13 × 9 inch pan, pour the brownie batter and place in the oven for 20 minutes.
5. The filling in the pan, while the brownies are baking, should have thickened enough to coat your spoon (about 15 minutes). Stir the pecans into the mixture and continue to cook until the mixture reaches the consistency of liquid oatmeal, about 2 to 3 minutes more. Yes, I want it to be loose enough to pour over the brownies but not runny.
6. Now that the brownies have finished pre-baking, you can remove them from the oven and make sure to pour the pecan pie filling over them, spreading it out to completely cover the brownies.
7. When done, return them to the oven and bake until the filling moves slightly in the middle when you move the pan, about 25 to 30 minutes.
8. Finally, let cool to room temperature before cutting.
recipe  source:




° 1 Bologna pound
° 4 hard-boiled eggs

° 3-4 sweet pickles

° Vinaigrette


* Instructions :


Grind bologna, (I only cut it into small cubes, then take a fork and mash it the rest of the way) eggs and pickles.


Toss together and add enough vinaigrette.



recipe and photo source:

Italian Lemon Pound Cake


recipe and photo from:


3 cups all-purpose flour
1 teaspoon of baking powder

1/4 teaspoon of salt

1 cup unsalted butter, softened

2 cups of sugar

3 eggs

1/2 cup buttermilk

1/2 cup sour cream

4 tablespoons of lemon juice

1 teaspoon of fresh ginger, minced

Zest of 2 lemons (about 2 tbsp)

1 teaspoon of vanilla


Preheat the oven to 325 degrees

1. Sift the flour, baking powder and salt and set aside. In another bowl, cream the butter and sugar until light and fluffy. Stir in the eggs, one at a time. Stir in sour cream, lemon juice, vanilla, ginger and lemon zest.

2. Mix half of the flour mixture with the butter mixture. Stir in the buttermilk then add the rest of the flour mixture. Mix until the flour disappears. Pour the cake batter into a cake pan generously sprayed with baking spray.

3. Bake for 70 to 80 minutes or until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and let cool for 5 minutes. Invert the cake onto a cake plate. Spread the lemon frosting on the hot cake so that the frosting can penetrate the cake. Allow cake to cool completely and pour lemon cream cheese frosting over cake.

Lemon frosting
1 1/2 cup powdered sugar

3 tablespoons of lemon juice, at room temperature

1. Whisk the powdered sugar and lemon juice together and mix until the icing is smooth.

Lemon Cream Cheese Frosting
4 oz. cream cheese, softened

1 tbsp. lemon zest

1/4 cup lemon juice

2 cups of powdered sugar

Mix all the ingredients together until smooth and creamy.




Cookie cutter
1 can of yellow cake mix
2 eggs
1/3 cup {softened} butter
Homemade whipped cream
1 3.25 oz. pkg. instant vanilla pudding
1 cup heavy whipping cream
1/2 cup of milk
Chocolate ganache
2 tbsp. Semi-sweet cooking chips
2 tablespoons of heavy whipping cream
Cookie mugs
Preheat the oven to 350 degrees. Prepare a mini muffin pan by spraying each cup with non-stick cooking spray. Pour yellow cake mix into medium bowl and whisk {or sift} to remove lumps. Add the softened butter and eggs to the cake mix and mix with a hand mixer {or hand} until the dough is thick and sticky. Using a small cookie scoop {or 1/2 tsp. Tbsp}, put a bunch of cookie dough in each muffin pan. Using your fingers, go back and tap the mound of dough to create a level cookie. Bake for 9 to 11 minutes. Remove from the oven and immediately take a spatula or knife out of the set and run it around the edge of each cookie to free it from the pan. When cool, go back and use a pie shaper {or the end of a wooden spoon} to press the middle of the cookie down and create an indentation. Move the cookies to a cooling rack and allow them to cool completely.

Vanilla cream
In medium bowl, combine vanilla instant pudding mix, heavy cream and milk. Using a mixer {or whisk}, beat in ingredients until mixture is thick and peaks stiff. Move the vanilla cream into a pastry bag {or Ziploc bag} and pour a generous amount of cream into each cookie cavity.

Chocolate ganache
In a microwave-safe bowl, combine the heavy cream and semi-sweet chocolate chips. Cook in the microwave for 20 seconds and whisk. If you get a silky smooth consistency, you're done. Otherwise, you need to add 10 second increments until you do. Pour a 1 / 4-1 / 2 teaspoon of ganache on top of each cookie mug. Refrigerate until the ganache is set and serve.

Recipe Notes
* Store in an airtight container and refrigerate for up to 4 days.
recipe source:

Southern-Style Caramel Cake



2 1/2 cups of sugar
1 1/2 cups vegetable shortening
1 1/2 cup whole milk
6 large eggs
1 1/2 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
1 cup of brown sugar
1 cup of sugar
1/2 cup (1 stick) unsalted butter
1 can (14 oz) condensed milk
1 teaspoon of vanilla extract
1/4 teaspoon sea salt

Preheat the oven to 350 ° F and lightly grease 2 round cake pans, depending on the desired thickness of the cake.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl or mixer, beat sugar and shortening together for 2 to 3 minutes or until smooth and fluffy.
Stir in the eggs and vanilla extract until incorporated, then stir in the milk and dry ingredients, being careful not to over mix.
Pour the cakes into greased baking rings and place in the oven.
Bake for 30 minutes or until a toothpick inserted in center comes out clean. Remove from oven and let cool completely.
Combine brown sugar, sugar, butter and condensed milk in a large saucepan over medium-high heat, stirring continuously until thickened.
Bring to a boil, then lower the heat and stir in the extra vanilla and sea salt. Cook 5 to 7 minutes or until thickened. Cool slightly until hot and thickened, then assemble the bottom layer of the cake and pour 2 / 3-3 / 4 cup of frosting over it.
Top with a second layer of cake and pour frosting over top of cake, letting it cover sides. (If using three layers, divide the frosting appropriately.)
Slice, serve and enjoy.
recipe source:

The Best Home Made Pancakes



3/4 cup milk
2 tablespoons of white vinegar (see note)
1 cup all-purpose flour
2 tablespoons of white sugar (I used 3)
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 egg
2 tablespoons of melted butter
1 teaspoon of vanilla


Combine milk and vinegar in a small bowl for 10 minutes to "sour". This is an important step and is called "sour milk" which is very different from sour milk. I guarantee you will NOT taste the vinegar in the final product. Set aside and combine the dry ingredients in a bowl.

In a smaller bowl, whisk together sour milk, egg, vanilla and melted butter. Pour into the dry ingredients and whisk until most of the lumps are gone, but DO NOT BEAT TOO MUCH !! The dough will be thick, do not add more liquid.

LEAVE THE BATTERY TO SITUATE WITHOUT DISTURBATION FOR TEN MINUTES !! After 10 minutes you will see bubbles in the batter, very important DO NOT SHAKE AGAIN Gently dip (do not pour) 1/2 cup batter and place on buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake then turn with a spatula and brown the other side.
recipe source:




1 package of yellow cake mix
2 pkg. (5.1 oz each) vanilla instant pudding mix

4 cups of cold milk

1 1/2 teaspoon coconut extract

8 oz cream cheese (softened)

1 can (20 oz.) Crushed pineapple, drained

3 cups heavy whipping cream

2 tablespoons of powdered sugar

2 teaspoons of vanilla extract

2 cups flaked coconut, toasted


 1. Mix cake batter according to package directions.

2. Divide dough in half and pour into two greased 13 "x 9" baking pans.

3. Bake at 350 degrees for 15 minutes or until the cake test is complete. Cool completely.

4. In a large bowl, combine pudding powder, milk and coconut extract; beat for 2 minutes. (Do NOT make the pudding then put it)

5. Add cream cheese to pudding mixture and beat well. Stir in the pineapple. Divide the mixture in half and spread it over the two cooled cakes.

6. Place the whipping cream, vanilla and powdered sugar in a bowl. Whisk until peaks form, then spread the whipped cream over the pudding on both cakes.

7. Spread the coconut evenly on a cookie sheet. Heat the oven to 350 degrees and bake for 7 to 8 minutes or until lightly browned. Spread the toasted coconut over the homemade whipped cream.

8. Chill for at least 2 hours !!
recipe source




▢2 1/2 cups coarsely crushed vanilla wafers
▢1 / 4 cup sugar
▢1 / 2 cup melted butter
▢1 / 2 cup plus 2 tablespoons of sugar
▢1 / 4 cup cornstarch
▢1 / 8 teaspoon of salt
▢5 large egg yolks, lightly beaten
▢1 1/2 cup whole milk
▢1 cup heavy cream
▢2 teaspoons of vanilla
▢2 tablespoons unsalted butter
▢ 1 teaspoon (or more to taste) of cognac
▢2 firm bananas, but ripe
▢2 cups heavy cream
▢3 tablespoons of powdered sugar
▢1 / 2 teaspoon of vanilla

Make the crust:

Preheat the oven to 350 degrees.
In a medium bowl, combine the vanilla wafer crumbs and sugar. Add the butter and mix well. Press down firmly on the bottom and sides of a 9-inch pie plate. Bake for 10 to 12 minutes or until golden brown. Remove from oven and let cool completely before adding topping (about 1 hour).
Make the filling:
In a medium heavy-based saucepan, combine the sugar, cornstarch and salt. Incorporate the egg yolks, gradually add the milk and cream. Cook over medium heat, bring to a gentle boil, whisking constantly, until mixture thickens 8 to 10 minutes. Continue to simmer gently for 1 minute, lowering the heat if necessary and stirring constantly. Remove from fire. Stir in the vanilla, butter and brandy.
Pour the filling into a bowl. Place plastic wrap directly over the surface of the trim to prevent skin formation. Let cool for about 30 minutes or until filling is lukewarm but hotter.
Pour half of the hot filling into the cooled crust. Peel and slice the bananas into 1/2-inch slices and layer them on top of the filling. Pour the rest of the filling over the banana slices. Place a clean sheet of plastic wrap directly on the top surface of the trim. Refrigerate pie until completely cold, at least 3 hours.
Make the garnish:
Whip heavy cream in a cooled bowl until soft peaks form. Add powdered sugar and vanilla; keep beating until the peaks are just stiff. Spread whipped cream over filling and decoratively shape into a mound. Refrigerate until ready to serve.
recipe source:

Victory’s Taco Tater Tot Casserole



2 lbs of lean ground beef
1 pkg. (1 1/4 ounce) taco seasoning
1 can (15 ounces) corn, drained
1 can (10 3/4 ounces) Fiesta Nacho Cheese Soup
1 package (32 ounces) tater tots
1 pkg. (8 ounces) cheddar cheese

Instructions :
   brown the beef.
stir in taco seasoning and water and simmer 5 minutes.
add the corn soup put in a 9 x 13 mold and garnish with tater tots.
bake at 350 for 35 minutes.
remove top with cheese returned to oven for 5 minutes or until cheese is melted.
adding ketchup or taco sauce when served is very good to savor.

Best Scalloped Potatoes



2 tablespoons extra virgin olive oil
4 cups thinly sliced ​​onions (sliced ​​crosswise, see how to cut the onions)
6 medium to small Yukon Gold potatoes (about 1 1/2 pounds), peeled and thinly sliced ​​(1/8 inch thick, helps use a mandolin)
3/4 cup grated Gruyere, divided 1/2 cup, 1/4 cup
1/2 cup grated Parmesan
1 teaspoon of salt
1/2 teaspoon white pepper (or black pepper if that's what you have)
1 teaspoon of butter to butter the gratin or casserole dish
1/3 cup broth (chicken, beef or vegetable broth, use vegetable broth for the vegetarian option)
1 teaspoon finely chopped fresh rosemary

1 Sauté the onions until golden brown: heat 1 tablespoon of olive oil over medium-high heat in a heavy-based sauté pan. Add the sliced ​​onions, toss to coat with olive oil and cook until golden, about 15 to 20 minutes.

2 Preheat the oven to 400 ° F (205 ° C).

3 Mix the sliced ​​potatoes with the olive oil, cheese, salt, pepper: In a large bowl, put the sliced ​​potatoes and mix gently with 1 tablespoon of olive oil. olive, 1/2 cup grated Gruyere, 1/2 cup grated Parmesan, salt, and white pepper.

(If you are making ahead, make sure the potatoes are well coated with olive oil, even if you need to add more olive oil. This will prevent them from turning gray.)

4 Spread the onions in a buttered dish, place the potatoes on top, pour the broth, sprinkle with cheese: Lightly butter a large gratin dish or a 9x13 casserole dish and line with the caramelized onions in an even layer at the bottom of the dish.

Arrange sliced ​​potatoes (including grated cheese) in a pattern over onions.

Pour the broth over the potatoes. Sprinkle with the rest of the cheese.

5 Cover with foil and bake, then broil to finish: Cover with foil and bake at 400 ° F (205 ° C) for 50 minutes (or until fork is tender). Remove the foil. Grill for 5 minutes, uncovered, until lightly browned.

Sprinkle with chopped rosemary to serve.
from Simply Recipes ~

Banana Bread


2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter
¾ cup brown sugar
2 eggs, beaten
2 ⅓ cups mashed overripe bananas

Instructions Checklist
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

Step 2
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Step 3
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Cucumber subs



Cucumber subs:
medium to large cucumbers
slices of turkey, ham or other cold cuts or shaved
green onions (optional)
tomatoes (optional)
any sandwich filler (optional)
Laughing cow cheese or mayonnaise or cream cheese or any other condiment

Cut the cucumber lengthwise from end to end. Remove the inside of the cucumber to make room for your sandwich toppings. Add meat, vegetables and other sandwich preparations inside the cucumber. Place half of the cucumber on top of the other half. Enjoy!!




Enough peanut oil to wet the entire bottom of your pan
2 tablespoons unsalted sweet cream butter
1 lb Idaho Russet or Red Potatoes (I like reds - but this is just a personal preference)
Salt water
½ medium sweet onion like Vidalia
Salt and pepper to taste
Garnish with paprika and fresh basil


Pour the oil into the pan and also add the butter. Allow to heat until the oil is sparkling on the surface - do not smoke - if it does start to smoke, remove it from the heat and allow it to cool until it is sparkling again.
Cut the potatoes into equal sized pieces - chips or cubes - of your choice.
As you cut, place them in 4 cups of water containing 2 tablespoons of salt.
Cut the onion into large pieces as you cut the potato.
After 5 minutes, drain the potato VERY WELL and dry it with paper towels
When the oil is ready (shimmering), put the potato and onion in the oil. Do not crowd the potatoes. If there is not enough room to put them side by side, let them cook, remove them to drain on a paper towel and cook the rest.
Cook for about 4 minutes on one side then turn and cook another 2 to 4 minutes on the other side.
Don't forget to put it on a paper towel. Salt and pepper as soon as you remove the oil
Decorate the dish and serve hot.

Salted caramel cheesecake



1/2 cup butter
1/3 cup packed light brown sugar
1 1/4 C all-purpose flour
3/4 C finely chopped macadamia nuts
2 lbs whole cream cheese, softened
1/2 cup granulated sugar
1 teaspoon of vanilla
1 cup of caramel sauce
2 eggs lrg room temperature
1 lrg egg yolk at room temperature
1 1/4 cup caramel sauce
sprinkle with fleur de sel
US customary - Metric

preheat the oven to 350F,
In your blender, beat the butter until frothy
Add the brown sugar and mix well,
Add the flour and mix until a dough forms
Stir in the nuts
Spread into a 10 inch cheesecake pan, pierce the holes
Cook 18 min
Let cool.
Reduce the oven to 300 and place a baking dish filled with hot water on the lower rack to create humidity (leave it while baking).
Beat cream cheese, sugar and vanilla with electric mixer over medium heat until light and fluffy, about 30 to 60 seconds.
While beating over low heat, add the caramel sauce
Scrape the bowl, beat 45 seconds more - make sure it is smooth and free of lumps.
Lightly whisk the eggs and yolks together and add to the cream cheese mixture
Mix on low speed until incorporated and dough is velvety, about 30 seconds, scrape bowl and mix for 10 more seconds - DO NOT over beat.
Pour the filling over the crust, cook on the central grill for about 1 hour +.
how to tell cheesecake ready - When you open the grid and move the pan, the 3-4 inch center will shake - not like soup, like loose jello jigglers.
Turn off the oven and open the door and let the cake cool then refrigerate overnight.
The next day, pour the rest of the caramel on top of the cake
Sprinkle fleur de sel on top of the cheesecake, as much or as little (I'm all for MORE, it's better)
recipe source:




+ 1 + 1 / 2C. Sugar.
+ 1 / 3C. Of cold water.

+ 2 egg whites.

+ A pinch of salt.

+ 1 TSP. vanilla extract.

+1/2 TSP. cream tartare.


+ STEP 1_Mix the sugar, water, cream tartare, egg whites and salt in a medium glass bowl.

+ STEP 2_ place a puddle of water on the burner to simmer. + STEP 1_Beat the egg mixture for 30 seconds on low using an electric mixer.

+ STEP 3_Place the bowl on the pan of a double boiler and take a high bath until it is stiff and light for seven minutes.

+ STEP 4_Remove it from the heat, add the vanilla extract and add the mixture for 2 minutes until it is integrated.

+ STEP 5_The icing is set quickly, so you need to use it directly.

Note: To frost a layered cake, you would need two recipes with this frosting. This recipe is beautifully doubled, no need to make two different batches, just double it and do it all at the same time.
recipe from :

Nougart Bars just 3 ingredient



° 200 grams of honey equivalent to half a cup + 2 tablespoons

° 125 grams of sugar, equivalent to half a cup

° Egg whites

° Vanilla a pinch of salt

° Nuts to taste "optional"

° Chinese used size 16 by 16


* Method


The first thing we do is brush the tray with baking paper on all sides, as well as brush it with oil or butter well so that we can easily remove the nougat.


In a casserole dish, add the honey and sugar. Put the casserole dish over low heat, stirring to combine the sugar with the honey. Continuous agitation was required for about half an hour.
recipe adapted from :

Crockpot Potato Broccoli Cheddar Soup



- 32 oz of frozen broccoli (fresh does not hold up well)
- 2 Idaho potatoes, cut
- 1 can of cream of chicken
- 1 box of mushroom cream
- 1 small yellow onion, sliced
- 2 minced garlic cloves (1.5 teaspoon)
- 1 can (14 oz) of chicken broth
- 1/4 stick of butter
- 1 block of Velveeta cheese
- 1 teaspoon of flour
- Salt and pepper to taste


STEP 1 :
To start, peel the potatoes, chop the garlic, chop the onion finely and throw it all in the jar with everything else, then make sure that Velvetta breaks down into small chunks as best it can.

Once cooked, cook over high heat until potatoes and broccoli are to taste, about 4 to 5 hours.
recipe adapted from:

Maple Bourbon Brown Butter Peach Pie



° 6 Peaches
° 100g coarsely chopped hazelnuts

° 80g of ground hazelnuts

° 140g Flour

° 1 tbsp baking powder

° 2 large eggs

° 100g of sugar

° 120g of softened butter

° 10g For the mold

++ Calories = high


* Preparation steps:


Preheat the oven to 180 ° C.

In a bowl, whiskey softened butter with sugar. Join the eggs and beat again.

Stir in the ground hazelnuts, flour and baking powder.

Peeled peaches and pebbles them. Cut them into small quarters.

Butter a pie pan. Pour the hazelnut paste and arrange the peaches in a rosette. Sprinkle with chopped hazelnuts, sprinkle with a spoonful of sugar and bake for 35 min.

Take the pie out of the oven and let it cool for ten minutes before serving.



Cranberry orange cake– A great dessert the family is sure to love



° 190 g unsalted butter
° 500 g of granulated white sugar

° 120 g brown sugar

° 6 eggs

° 220 g buttermilk

° 130 g of vegetable oil

° 5 g of vanilla extract

° 370 g all-purpose flour

° 8 g of baking powder

° 8 g of salt




Preheat the oven to 180 ° C.


Butter and line half a 30-40 cm baking sheet with parchment paper.

In a small saucepan, make the brown butter by slowly heating 80 g of butter, until it takes on a golden color. Immediately pour into a bowl to stop cooking. Reserve.

In a bowl, cream the remaining 110 g of butter with the two sugars using the paddle of an electric mixer for 5 minutes.


At low speed, gradually add the brown butter with a mixer.

Gradually incorporate the eggs. regularly scrape the sides of the bowl.

On low speed, add the oil, buttermilk and vanilla extract. Increase the speed and blend for 5 minutes, until the mixture is smooth.

Stir in the dry ingredients and continue beating until the mixture is smooth.

Pour the mixture onto the half baking sheet and spread out well. Bake for 30 minutes, turning the plate after 15 minutes of cooking. Let cool completely.

Run a small knife around the edges of the baking sheet to release the cake and turn the cake over on the table. Using a 6-inch cake pan and a small, sharp knife, cut out 4 circles. Reserve.

ENJOY !!".




+ 1 large box of "DARK CHOCOLATE ICE CREAM".
+ 1 large box of "Chocolate CakeMix".
+ 3 normal eggs, or 2 large.
+ 1 + 1⁄3 cup of water.
+ 1 cup. Powdered sugar
+ 2⁄3 cup. Shortening
+ 1⁄3 cup canola oil
+ 1⁄3 cup. Of milk
+ 1⁄2 cup. Sugar
+ 1 TSP. Vanilla
+ 1⁄4 TSP. salt
+ 1 TSP. Some water


Step1_For two round molds, prepare the cake as suggested on the box. And cook them for 20 minutes.
Step2_Remove the pans from the oven and let them cool
Step3_When they cool completely, slice them to make 4 thin layers of cake
Step4_Beat the sugar with the shortening, vanilla, milk, salt and water for 10 minutes.
Step5_Add the powdered sugar and beat for another 7 minutes.
Step6_Place a layer of cake on the serving plate.
Do not go all the way to the edge by spreading the cream filling just on top.
Step7_Lay another layer of cake on this one.
Step 8_Spread the filling cream on this layer as well.
Step 9_ Do the same for the four layers.
Step10_With the chocolate frosting, frost the entire top surface of the cake and place in the refrigerator for 2 hours before serving.

Shrimp recipe



Shrimps and marinades:
° 30 pieces of large shrimp.

° 1 cup extra olive oil.

° 1/4 cup lemon juice.

° 1 tablespoon of minced garlic.

° 1 tablespoon of chopped parsley.

° 1 teaspoon of salt.

° 1/2 teaspoon of black pepper.

Sauce ingredients:

° 1/2 butter.

° 1/4 cup additional olive oil.

° 1 finely chopped garlic clove, about 1/2 tbsp.

° 1/4 teaspoon of salt.

° 1 tablespoon of lemon juice.

° 1 tablespoon of grated lemon zest.

° 1 tablespoon of chopped green onion slices.

° 1 tablespoon of chopped parsley.

° 1/3 teaspoon of red pepper.


* Steps for making grilled shrimp:


Start preparing the shrimp using kitchen scissors or a paring knife to clean the shrimp and make a hole in the back to get rid of the sandbag and clean the shrimp well.

Bring a medium sized bowl and mix each one extra virgin olive oil, lemon juice, garlic, leeks, parsley, salt and pepper and mix them together and add the shrimp to it mixture and cover the bowl to chill in the refrigerator for 1 hour.

Heat the grill for 15 minutes and sprinkle the grill bars with a little olive oil before you start placing the shrimp on the grill skewers.

Work to remove the shrimp from the seasoning and filter them well from the water, then start by placing the shrimp on the skewers and grill the shrimp for 2-3 minutes on each side until signs of cooking. shrimp appear.

After grilling the shrimp, be sure to remove them from the skewers on the serving plate. Eat it with sauce, rice or pasta.






1 box of chocolate cake mix
1 can of fudge brownie mix
4 large eggs
1 + 1/4 cup water
1 cup of oil
1 cup heavy whipping cream
1 bag (12 oz.) Semi-sweet chocolate pieces

Heat the oven to 350 degrees. Prepare a dish with a baker's spray or use the butter / flour method.
Combine the first five ingredients in a large bowl and whisk for 2 minutes or until the lumps are almost gone.
Pour the dough into the prepared pan and bake for 50 to 55 minutes.
When baking is complete, remove cake and let cool in pan for up to five minutes. Gently flip the cake onto a cooling rack and let cool for an additional 30 minutes.
Place heavy whipping cream in a large microwave-safe bowl and heat for about 2 minutes. You want the boiling cream.
Carefully pour pieces of chocolate into the cream… it can rise and bubble and it's ok.
Let stand 5 minutes. Whisk chocolate and cream until shiny and smooth, about 1 minute.
Pour over cooled cake and serve.




° 150 gr of gourmet butter from the President
° 50 cl of Bridelice custard

° 200 gr of chocolate

° 150 gr of sugar

° 3 eggs

° 75 gr of flour

° 100 gr of pecans


* Preparation:


Preparation of the recipe


Preheat your oven to 180 ° C (thermostat 6).


Melt the chocolate.


In a bowl, combine the sugar and the softened butter until you get a frothy mixture.


Add the whole eggs one by one, then the flour.


Add the melted chocolate then the pecans. Mix well.


Pour the preparation into a previously buttered mold.

Easy Homemade Divinity Candy



To make your homemade divine candy, you will need:
- 2 cups of granulated sugar.
- 1/2 cup of light corn syrup.
- 1 cup chopped toasted pecans.
- 1/2 cup of water.
- 1 teaspoon of pure vanilla extract.
- 2 egg whites.
- a pinch of salt.

- STEP 1 - In a medium saucepan, combine the sugar, water, light corn syrup and salt, cook this mixture over low heat until the sugar dissolves.
- STEP 2- Using an electric mixer, beat the egg whites at high speed until stiff peaks form and add the hot syrup, beating constantly at medium speed for 7 minutes.
- STEP 3- Add the vanilla, chopped pecans and continue beating until the mixture becomes firm.
- STEP 4- Quickly place the mixture in rounded teaspoons on lightly greased waxed paper. Garnish if desired (I used toasted pecan halves). Then place it in the refrigerator for about 10 minutes.

Best Southern Fried Chicken.



1 whole fryer chicken cut into 8 pieces
3 1/2 tsp seasoned salt divided
2 tsp freshly ground black pepper divided
3 cups buttermilk divided
3 cups all purpose flour
1/2 cup cornstarch
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
3 large eggs
1 tsp hot sauce
Oil for frying preferably peanut or vegetable oil

Season chicken pieces on all sides with 1 tsp seasoned salt and 1/2 tsp black pepper. Place into an oblong baking dish and cover with 2 1/2 cups buttermilk. Turn to coat. Chill overnight, turning once.
30 minutes before frying: Remove chicken from buttermilk, discard marinade. On a plate sift together the flour, cornstarch, 2 tsp seasoned salt, 1 tsp black pepper, garlic powder, onion powder and paprika.
In a large shallow bowl whisk together the eggs, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 cup buttermilk and hot sauce.
Dredge chicken pieces in flour, into egg wash then into flour again. Arrange on a baking sheet. Let stand for 30 minutes to bring to room temperature and set breading.
To fry: Preheat the oven to 200°F. Prepare a rimmed baking sheet with an oven safe baking rack. Set aside.
Fill a 12-inch cast iron skillet between 1/3 full with oil. Heat to 350°F. Carefully lower chicken pieces in oil. Fry dark meat and white meat separately.
Maintain oil temperature around 350°F. Fry chicken in batches cooking dark meat pieces and white meat separately. Cook for 10-15 minutes per side or until juices run clear and the internal temperature reaches 165°F. Turn carefully using tongs to avoid splatters.
Place fried pieces on rack and keep warm in oven between batches.
Rest for 10 minutes before serving.




- 3-4 large red potatoes, cut into wedges
- 4 tablespoons of olive oil
- 2 teaspoons of salt
- 2 teaspoons of garlic powder
- 2 teaspoons of Italian seasoning
- ½ cup of grated Parmesan
- optional: fresh parsley (or cilantro), ranch vinaigrette or blue cheese for dipping


1. To start, preheat your oven to 375 ° and lightly grease a large baking sheet and set aside.

2. In a large bowl, place the potato wedges, then drizzle with olive oil and toss to coat.

3. Whisk together the salt, garlic powder and Italian seasoning in a small bowl and sprinkle the potato wedges with the grated cheese, stirring to coat, then sprinkle with the seasoning mixture.

4. Now, in a single layer, place the potato wedges on the prepared baking sheet, skin side down.

5. Bake until potatoes are in preheated oven 25 to 35 minutes, or until potatoes are fork tender and golden, about 25 to 35 minutes. Finally, be sure to sprinkle with freshly chopped parsley and dressing for soaking.
recipe source:

Oven Baked Chicken and Rice



° Chicken (1500 g), cut into 8 pieces
° 2 cups (400 g) soaked basmati rice

° 4 cups (1000 ml) of water

° ¼ cup (60 g) raisins

° ¼ cup (60 g) toasted almonds, halved

° 1 tablespoon (15 g) of butter

° 1 teaspoon (5 g) of turmeric

° ½ 1 teaspoon (5 g) of saffron

° ½ teaspoon of turmeric

° Salt and black pepper


* How to prepare yellow rice with chicken in the oven:


Preheat the oven to 220 ° C. Wash the chicken well on all sides. Make a few holes in the chicken, then season with salt, black pepper and a teaspoon of saffron on all sides and leave it aside for 30 minutes. On medium heat, put the water, butter, salt, black pepper, turmeric, the rest of saffron, laura leaves and cardamom and let it boil. In a pyrex dish or a clay casserole dish, put the rice, raisins and almonds and stir well, then pour the water over and stir. Arrange the chicken over the rice, then place the baking sheet in the oven for 60 to 75 minutes, until the rice is cooked.


recipe source:

The Original Buckeyes Recipe a.ka. Peanut Butter Balls



2 sticks of real butter, softened at room temperature
1 regular jar (16.4 oz.) Smooth peanut butter
2 lbs powdered sugar (1 can = 1 lb or 1 bag = 2 lb)
1 teaspoon vanilla
4 large Hershey bars + 1/4 - 1/2 paraffin cake wax
1 large + 1 small sachet of semi-sweet chocolate chips + 1/4 cake paraffin wax
Semi-sweet chocolate squares + 1/4 cake paraffin wax
1 packet of almond peel (imitation chocolate which tastes great and is easy to melt and use)

Line a cookie sheet with waxed paper.
Using a hand mixer, cream together butter and peanut butter. Add the vanilla and mix.
Continue to use the hand mixer for as long as you can, but do not burn the motor. Stir all the powdered sugar into the peanut butter mixture. Continue with a sturdy wooden spoon or your clean hands until everything is combined. The dough will be very crumbly, but will come together into perfect balls when you grab a teaspoon of it and roll it into a ball between your palms.
Melt the paraffin in a double boiler on the stove. Add the Hershey (broken into small pieces) or chocolate chips and stir until completely melted. If using almond peel, follow the directions on the package to melt in the microwave.
Drop one ball at a time into the melted chocolate, cover completely then scoop under the ball with a fork, allowing the excess chocolate to drain before transferring to the waxed paper. Allow the chocolate to dry and solidify before serving.
To make the balls look like buckeyes, insert a toothpick into the center of a ball and carefully dip 3/4 into the chocolate, leaving a small round, bare spot on top. Sometimes the bullet will want to fall off the toothpick or the bullet with a break. Cooling the balls in the fridge for about half an hour can help.
Enjoy your meal!
recipe source:

Caramel Apple Cobbler



4-6 cups apple pie filling
1 stick of melted butter
1 can of yellow cake mix
1 jar (s) caramel

1. preheat the oven to 350, butter a 13x9 cake pan, set aside.
2. Pour apple pie filling into pan, if not making your own filling use 2 cans of 16 oz from store.
3. Pour DRY cake mix over pie filling.
4. Pour the desired amount of caramel over the cake mix.
5. pour the melted butter all over. Bake 45 min. @ 350, let cool and enjoy.
recipe source:

Bluebonnet Cafe Coconut Cream Pie



1 cup of sugar
3 tablespoons of butter or margarine
1/4 cup cornstarch
1 1/2 teaspoon of vanilla
1/4 teaspoon of salt
1 can (3-1 / 2 oz.) Flaked coconut
3 cups of milk
4 eggs, separated
Your favorite pie crust, baked in a 9 inch pan
Your favorite whipped cream


Separate the egg yolks from the egg whites. Reserve the egg whites for a meringue topping or discard.

Combine the sugar, cornstarch, salt and milk. Cook mixture over medium-low heat, stirring constantly. Once the mixture has swelled and thickened, cook for an additional 2 minutes. Remove from fire.

Lightly beat the egg yolks. Gradually fold 1 cup of the hot mixture into the yolks, being careful not to cloud the yolks. Return the egg mixture to the pot; Boil gently. Cook and stir 2 more minutes. Remove from fire.

Add the butter and vanilla; stir until butter is melted. Add the coconut and mix. Pour mixture into a baked 9-inch pie crust. Let the pie mixture cool.

Top with whipped cream or:


4 egg whites, reserved for the coconut filling
1/2 teaspoon of vanilla
1/2 cup of sugar
1/4 teaspoon cream of tartar
toasted coconut flakes

Beat the egg whites (at room temperature) and cream of tartar with an electric mixer on high speed. Beat until frothy. Gradually add sugar, 1 tbsp at a time, until stiff peaks form and sugar is dissolved (2 to 4 minutes).

Stir in the vanilla and spread the meringue over the hot coconut filling, sealing the edge of the dough. Sprinkle additional coconut over the meringue. Bake at 350 degrees for 12 to 15 minutes or until golden brown. Let the pie cool completely before cutting it.

No-Bake Cheesecake


1 graham cracker pie crust
1 8 oz. pkg. softened cream cheese
1 teaspoon vanilla
1 can eagle brand sweetened condensed milk (do not use a generic brand… generic brands are more watery and
the cheesecake won’t set up correctly)
1/2 cup lemon juice (such as real lemon)
1 1 lb. 5 oz. can your favorite pie filling (cherry, strawberry or blueberry)

Step 1: In a mixing bowl, beat the cream cheese until light and fluffy.
Step 2: Add in the sweetened condensed milk and blend until well mixed.
Step 3: Stir in the lemon juice and vanilla. Mix until incorporated.
Step 4: Pour the mixture into the pie crust. Place inside the fridge and chill for 2 to 3 hours or until firm.
Remember, do not freeze the cake.
Step 5: Once the cake is set or firmed, remove from the fridge and top with chilled pie filling. Slice and serve.
6. Top with refrigerated pie filling before serving.
recipe source:

Easy Big Fat Yeast Rolls



1 cup warm water
1 pkg (2 1/2 tsp) active dry yeast
1/4 cup sugar
1 tsp salt
3 tbls softened butter
1 egg, beaten
3 1/2-4 cups all-purpose flour (I use King Arthur Organic Flour)

Put the water and yeast in a large bowl and add the next 4 ingredients. Beat with the dough hook until well blended.

Add 3 1/2 to 4 cups of flour and mix until a soft dough forms (should not be sticky).

Place the dough on a floured board and knead several times until smooth.

Place the dough in a greased bowl, cover with plastic wrap and let rise in a warm place for approx. 45 minutes.

Cut out and turn out onto a floured board. Divide the dough into 12 large or 18-20 small pieces and using your hands, shape the dough into round balls. Place in a greased 13 x 9-inch baking dish. Let rise again for about 30 minutes.

Bake 350 for 20 minutes. Brush tops of rolls with butter. The recipe is easily doubled.

* Sourdough option - add 1 cup of regular sourdough instead of water, reduce the flour to 2 1 / 2-3 cups or until you have a soft dough as above and continue with the recipe .
recipe source:




For the Creamy Pie

1 5 oz can Evaporated milk
1 3.4oz box of instant lemon pudding mix
2 8oz packages of cream cheese
¾ cup frozen lemonade concentrate
For the Pie Crust
2⅔ cup graham cracker crumbs
⅓ cup sugar
⅔ cup butter, melted
Or you can use 1 graham cracker crust, 9 inch


Preheat to 350 °

For the pie crust
In a medium bowl, combine all ingredients and whisk together until combined.
Press graham cracker crumbs into a deep pie dish and make sure to roll up the sides.
Bake for 10 to 12 minutes. Take out of the oven and let cool down.
For the creamy pie
In a small bowl, combine milk and pudding.
Beat on low speed for 2 minutes (the mixture will be thick).
In medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
Gradually incorporate the lemonade concentrate.
Gradually stir in the pudding mixture.
Pour mixture into cooled graham cracker crust or pre-made graham cracker pie crust.
Cover and refrigerate for at least 4 hours.
recipe soure:

Miss Susan's Pineapple Sheet Cake



2 cups flour
2 cups sugar
2 tsp. baking soda
1/4 tsp. salt
2 eggs
20 ounce can crushed pineapple
1 tsp. vanilla
1/2 cup nuts- I left out due to allergies
8 ounces cream cheese
4 T. butter
3 cups confectioners sugar
1 tsp. vanilla
1/2 cup nuts- optional

Mix everything until smooth. Pour into a greased 9 x 13-inch baking dish and bake at 350 degrees for 25 to 30 minutes or until a toothpick comes out clean.

Beat butter and cream cheese until smooth and creamy. Add the vanilla. Slowly add sugar and mix after each addition. Stir in nuts if desired. Frozen cake still a little hot. Serves a lot as this cake is rich and sweet, so cut the pieces into small pieces as you can still have a few seconds.
recipe and photo source from:

Chili Cheese Dog Bake



1 can (14 to 15 oz) chili, heated
1 can Pillsbury™ refrigerated classic pizza crust
4 Cheddar cheese sticks
4 all-beef hot dogs
1 tablespoon butter
1/4 teaspoon garlic powder
1/4 teaspoon parsley flakes


Preheat oven to 375 ° F. Spray 9-inch or 11 × 7-inch (2 qt.) Square baking dish with cooking spray. Pour the hot chili into the dish; distribute evenly.
Unroll the dough; cut into 4 strips. Cut 1 cheese stick in half lengthwise; place 1 half on each side of a hot dog. Wrap the strip of pizza dough around the cheese and hot dog, overlapping them slightly in the center. Repeat with the remaining strips of dough, cheese sticks and hot dogs. Place the wrapped hot dogs over the hot pepper. (The chili should be hot.)
Bake for 15 to 20 minutes or until the pastry is lightly golden.
Meanwhile, in a small microwave-safe mug, melt the butter in the microwave on high power. Stir in the garlic powder and parsley.
Remove the baking dish from the oven. Brush the top of each cheese dog with the butter mixture. Serve immediately.

Salted Caramel Chocolate Cheesecake Cake



For the cheesecake:
2 pkg (8oz each) cream cheese, softened
2/3 cup granulated sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy cream
1 tsp vanilla
For the cake:
1 recipe chocolate layer cake (9inch layers)- homemade or cake mix is fine

For the frosting:
1 cup unsalted butter, softened
1/2 cup caramel sauce (homemade caramel sauce or jarred is fine)
4 cup powdered sugar
2 Tbsp milk
1/2 tsp kosher salt

For the ganache:
4 oz dark chocolate
1/3 cup heavy cream
2 Tbsp caramel sauce
pinch of kosher salt


For the cheesecake:
Preheat the oven to 325 degrees. Using a large roasting pan on the bottom 2/3 of the oven, also preheat the pan!
Prepare the springform pan by wrapping the bottom of the pan (outside) with a double layer of foil. Spray pan with non-stick cooking spray and line the bottom (inside) with a circle of parchment paper. Meanwhile, boil a kettle of water for later use.
Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add salt and eggs, one at a time, beating well after each addition.
Stir in sour cream, heavy cream and vanilla. Pour into prepared 9-inch springform pan. Place the dish in the center of the preheated roasting tin in the oven. Slowly pour boiling water into the drip pan, until there is about an inch of water on the sides of the drip pan.
Bake the cheesecake for 45 minutes. Turn off the oven and let the cheesecake sit in the oven for another 30 minutes. Remove and let cool completely on the counter.
Once cool, transfer the entire springform pan to the freezer for several hours or overnight. I put it in the freezer for about 2 hours. ** If you use it within 24 hours, feel free to just refrigerate the cheesecake!
For the cake layer:
Prepare the chocolate cake according to the directions on the package for a 9-inch cake. Or, like me, bake a homemade dark chocolate cake using THIS recipe
For the icing:
Beat butter in a large mixing bowl for 2-3 minutes, until frothy. Add the caramel sauce, powdered sugar, milk and kosher salt.
Beat for 4 to 5 minutes until tender and creamy.
To assemble:
On a cake tray, lay a layer of chocolate cake, top with cheesecake. Then add the other layer of chocolate cake. Spread frosting all over cake, sides and top.
Refrigerate the frozen cake while you prepare the chocolate ganache.
For the ganache:
In a microwave-safe bowl, combine the dark chocolate and heavy cream. Heat for 30 seconds. Stir and heat for an additional 30 seconds. Whisk for several minutes until smooth. Let cool slightly.
Once cooled. Spread over the top of the cooled cake. Drizzle with 2 Tbsp. Remaining tablespoons of caramel sauce and sprinkle with a pinch of kosher salt. Refrigerate the cake until ready to serve!
recipe source:

school pizza

Ingredients: For the Crust: (2 ⅔) flour ¾ cup dry milk  2 T sugar (1) a packet of quick rise yeast 1 tsp salt (1 ⅔) cup warm water (...