: avril 2021


▢8 oz elbow macaroni uncooked
Cheese Sauce:
▢2 TBS butter
▢2 TBS all-purpose flour
▢½ tsp sea salt
▢¼ tsp garlic powder (optional but recommended)
▢1 cup milk 
▢¼ cup soured cream or Greek yogurt
▢2 cups shredded cheddar 
Cook elbow macaroni consistent with package instructions. make certain to feature ¼ tsp salt to the water wont to boil the noodles. Drain, and put aside .
Make the cheese sauce:
Mix flour, sea salt, and garlic powder together during a small bowl. Set aside.
In a medium saucepan over medium heat, melt the butter.
Add flour mixture and whisk to mix .
Cook for 1 minute until mixture is slightly brown.
Add 1 cup milk and whisk until the mixture is smooth.
Add soured cream (or Greek yogurt) and whisk until smooth.
Cook on medium-high heat until the mixture is thickened (about 3-5 minutes). don't let it boil.
Once mixture is thick (sticks to the rear of the spatula), reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth. Taste and add more salt/seasoning if desired.
Add cooked pasta to the pot of white sauce and stir until the sauce is evenly distributed.
Let the mac and cheese cool for 3-5 minutes or until the white sauce has thickened a touch bit and sticks to the noodles. Serve warm!

recipe source :


butter pecan cookies


1 large egg
1/2 cup unsalted butter (1 stick)
1/2 cup brown sugar, packed
1/4 cup sugar 
1 tablespoon vanilla 
1 1/2 cups old-fashioned whole oatmeal (not instant or quick cook)
3/4 cup all-purpose flour
1/2 to 1 teaspoon cinnamon, added to taste
1/2 teaspoon bicarbonate of soda 
pinch salt, optional and to taste
1 heaping cup bittersweet chocolate chips
1/2 cup raisins or nuts, optional and to taste
To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
Stop, scrape down the edges of the bowl, and add the oats, flour, cinnamon, bicarbonate of soda , optional salt, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the edges of the bowl, and add the chocolate chips, optional raisins or nuts, and beat on low speed until just combined, about 30 seconds.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a couple of chocolate chips on top of every mound of dough by taking chips from the underside and adding them on top.
Place mounds on an outsized plate or tray, cover with plasticwrap, and refrigerate for a minimum of 2 hours, up to five days. don't bake with unchilled dough because cookies will bake thinner, flatter, and be more susceptible to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced a minimum of 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, albeit slightly undercooked, pale, and glossy within the center; don't overbake. Cookies arrange as they cool. Allow cookies to chill on baking sheet for about 10 minutes before serving. I allow them to cool on the baking sheet and do not use a rack.
Cookies will keep airtight at temperature for up to 1 week or within the freezer for up to six months. Alternatively, unbaked cookie dough are often stored in an airtight container within the refrigerator for up to five days, or within the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked within the future when desired.

recipe source :

cinnamon toast

2 slices of sliced bread
2 pads of butter, softened or room temp
1/4 teaspoon cinnamon
1 Tbsp white sugar 

In a small bowl or jar, stir together the cinnamon and sugar in order that they are well mixed. Toast your bread. Slather the toast with butter. Sprinkle the cinnamon sugar over the buttered toast.

recipe source :


california spaghetti salad


1 lb spaghetti, cooked and drained
1 1/2 cups cherry tomatoes, halved
1 cucumber, diced
2 zucchini, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 purple onion , diced
1 can sliced black olives, drained
For the dressing:
1 bottle Italian dressing 
1/2 cup parmesan cheese, grated
1 tablespoon sesame seeds
1 teaspoon paprika
1/2 teaspoon flavorer 
1/4 teaspoon garlic powder


Cook spaghetti consistent with directions on package, and drain and rinse in cold water.
In a large bowl, combine zucchini, tomatoes, cucumber, bell peppers, onion, and black olives.
In a small bowl, whisk together Italian dressing , sesame seeds, parmesan cheese, paprika, flavorer , and garlic powder.
Add cooked spaghetti to vegetables and olives, then add dressing and toss together thoroughly. Cover and set in refrigerator to relax for a minimum of 3 hours. Serve chilled and enjoy!

recipe source :


mini corn dogs


1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon bicarbonate of soda 
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt
8-10 all-beef hot dogs, dig 1″ bites (Pictured are Open Nature brand nitrate free all beef hot dogs)

Preheat the oven to 375 degrees. Whisk together butter and sugar.

Add eggs and stir well.

Add buttermilk and still whisk together.

In a separate bowl, combine bicarbonate of soda , cornmeal, flour, and salt, and stir to mix . Whisk into wet ingredients in two batches.

IMPORTANT: make certain to first spray a mini muffin tin with non-stick spray (or use a silicone muffin pan), then spoon 1 tablespoon of batter into each mini muffin cup.

Place one hot bite into the center of every muffin cup.

Bake for 8-12 minutes at 375 degrees or until cornbread is golden brown.

Cool in mini muffin tin for five minutes before serving. Makes around 36 mini corn dog muffins.

recipe source :

The Most Amazing Lasagna Recipe

1 pound sweet Italian sausage
1 pound lean hamburger 
1 Pieris brassicae onion diced
5 cloves garlic minced
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans ingredient 
1 (15 ounce) can spaghetti sauce 
1/2 cup wine 
2 tablespoons white sugar
1/2 cup chopped fresh basil
1 teaspoon fennel seeds
1 teaspoon ground oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh parsley
1 pound lasagna noodles
30 ounces ricotta cheese
2 tablespoons chopped fresh parsley
1 large egg
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1 pound thinly sliced mozzarella cheese about 24 slices
1 cup freshly grated Parmesan cheese
US Customary - Metric
In a large pot over medium heat, add in ground sausage and hamburger . Use a spoon to interrupt up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in crushed tomatoes, ingredient , spaghetti sauce , and wine*. Stir well and convey to a simmer. Reduce heat to low and simmer 1-4 hours, stirring occasionally.
Meanwhile, place lasagna noodles into rock bottom of a pan. Pour hot water directly over the noodles, ensuring the pasta is totally immersed within the water. allow them to soak for half-hour , then drain and discard water.
In a bowl , combine ricotta cheese with egg, remaining 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg. Refrigerate until able to assemble lasagna.
Preheat oven to 375 degrees. Lightly grease a deep 9x13 pan.
To assemble, spread about 1 cup of meat sauce within the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/3 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, then sprinkle with 1/4 cup parmesan cheese. Repeat layering two more times to make three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to hide the pasta. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminium foil .
Bake in preheated oven for 25 minutes. Remove foil, and bake a further 25 minutes to permit cheese to brown. Serve hot.

recipe source :


Old Fashioned Blackberry Cobbler



3 pounds fresh blackberries cleaned
1 lemon zested and juiced
1 tablespoon cornstarch
½ teaspoon vanilla 
⅓ cup white sugar
2 cups all-purpose flour
¾ cup granulated sugar 
1 tablespoon leaven 
1 teaspoon salt
½ cup cold butter diced
1 cup half and half


Preheat oven to 350 degrees. Spray a 9×13 pan with nonstick cooking spray.
In a medium-size bowl , toss berries with lemon peel and juice, cornstarch, vanilla, and white sugar. Spread them call at the 9×13 pan.
In a large bowl , stir together flour, granulated sugar , leaven , and salt. Use a pastry cutter to chop in butter until it resembles a course meal, or pulse the entire thing together during a kitchen appliance .
Pour in half and half and stir to make a thick batter.
Scoop the batter in large clumps on top of the berries to make a pleasant cobbler crust.
Bake within the preheated oven for 1 hour.

recipe source :

hershey s'mores cupcakes


For the crust:

1 1/3 cup graham crackers crumbs
5 Tablespoon sugar
5 Tablespoon unsalted butter-melted

For chocolate cupcakes:

1 cup sugar
3/4 cup plus 2 tablespoons all-purpose flour
6 tablespoons Hershey’s chocolate
3/4 teaspoon leaven
3/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/2 cup milk- temperature
1/2 cup oil
1 large egg-lightly beaten
1 teaspoon vanilla
1/2 cup boiling water
For marshmallow filling:
2 egg whites
1/2 cup sugar
1/4 teaspoon cream of tarter
1 teaspoon vanilla

For chocolate ganache:

1 cup heavy light whipping cream
10 oz. milk chocolate-finely chopped
1/2 Tablespoon oil


To make the crust:
Place rack in center of the oven and preheat the oven to 325 F, line cupcake tins with 16 cupcake liners and put aside .
In a small bowl, combine cracker crumbs, sugar and melted butter and blend well with a fork.
Press about 1 1/2 Tablespoon of the mixture into rock bottom of every cupcake liners and bake 6 minutes, then put aside to chill .
To make the cupcakes:
In a large bowl combine cocoa, sugar, flour, leaven , bicarbonate of soda , and salt.
Add oil, milk, egg, and vanilla. Beat for two minutes with a hand-held mixer on medium speed, then add boiling water and beat to mix (batter are going to be thin). Divide batter evenly between cupcake liners over the crust (it should be 3/4 full)
Bake until a toothpick inserted into the middle comes out clean, about 20-25 minutes. put aside to chill in pan, then employing a sharp knife or cupcake corer hollow the centers of every cupcake(cut the highest of every center and but later to put it back onto the fillin).
To make marshmallow filling:
In a heatproof bowl over a pot of simmering water whisk together egg whites, sugar and cream of tartar, until sugar dissolves (be careful, the water shouldn’t touch rock bottom of the bowl). Continue whisking over simmering water until egg mixture is consider touch, then remove from heat and continue beating with the mixer until still peaks form. At the top add vanilla and blend well.
Transfer the filling to a piping bag with round tip or use bag and stop the corner and fill the cupcakes. Place back the tops from centers of cupcakes.
To make the ganache:
On a coffee heat during a small sauce pan melt chopped chocolate with 1/2 Tablespoon oil , stirring until it’s completely smooth. Remove from heat and add cold heavy light whipping cream , stir well until it’s evenly combine. employing a spoon spread the ganache onto the cupcakes. If the ganache is to runny place it within the fridge briefly to line before top the cupcakes.
Store within the fridge.

recipe source :





This recipe for Microwave Fudge is amazingly easy to make! have you ever ever had a fudge craving, and you actually don’t have the patience to wait? I even have for you an excellent fast and basic 3 ingredient fudge recipe that you simply can make within the microwave!!
You’ll enjoy it after you are trying it. the youngsters are getting to go nuts about it.


2 CUPS.Of bittersweet chocolate chips.

A Large Can Of 14Oz Of “Sweetened Condensed milk“.

1 TSP.Of pure vanilla .

HERE IS the way to MAKE IT:


For the fast removal of set fudge, I greased a square pan and line with parchment paper, then set it aside.


In a microwave-safe bowl, I heated the chocolate chips and sweetened milk , on high for 1 minute. I took it out of the oven, and for 1 minute, I let rest, then I stir to mix .
(Heat for a further 30 seconds if it’s necessary).


I stir until the chips and chocolate are fully melted and smooth.


I added the vanilla and mixed well again.


In my prepared pan, I poured the fudge mixture, and before cutting into squares of 1“, I let the fudge cool completely. (To speed up the method , I put them within the refrigerator for 90 minutes).


I store during a jar that's airtight, and that i ate one from time to time.


recipe source :


1 small head of cabbage about 2 lbs
1 small onion diced
1 cup diced sweet peppers
1 1/2 cup cooked rice
32 oz chicken stock
1 lb ground turkey or hamburger
1 tsp seasoning salt OR 1 tbsp salt free seasoning
1/2 tsp ground black pepper
2 tbsp oil
3 cups vegetable marinara
parsley flakes optional
Peel the cabbage leaves off, but leave 1/4 of the cabbage.
Rinse the cabbage leaves under cool water, then place them into an outsized pot.
Pour the chicken stock into the pot , and boil the cabbage over high heat until tender.
Chop the remaining cabbage and rinse it under cool water.
Drizzle 2 tbsp of oil into an outsized pan, then place the pan over medium heat.
Once the oil is hot, add the sweet peppers, onions, and chopped cabbage.
Cook until translucent then add within the rice, cook for two more minutes, then close up the warmth , and let calm down .
Place the bottom turkey into an outsized bowl , then add within the veggies, and rice.
Mix until well combined.
Remove the tender cabbage leaves from the pot, then place the meat mixture within the middle of every cabbage leaf, and roll.
Pour a number of the vegetable marinara sauce during a 9x13 bake dish, then add within the cabbage rolls.
Pour the remaining marinara sauce over the cabbage rolls.
Cover the bake dish with aluminium foil , then bake the rolls on 350 F for about 25-30 minutes.
Serve and enjoy!

recipe source :


Red Velvet Layered Cheesecake


Red Velvet Cake Layers
1 cup oil (224 grams)
2 eggs (112 grams)
1 cup buttermilk, temperature (228 grams)
1 Tbsp white vinegar (9 grams)
2 tsp vanilla (6 grams)
2 cups sugar (400 grams)
2 tsp. unsweetened chocolate (8 grams)
1 tsp salt (6 grams)
1 tsp bicarbonate of soda (6 grams)
2 1/2 cups all-purpose flour (325 grams)
2 squirts of red gel coloring (or 1 Tbsp liquid food coloring)
Cream Cheese Buttercream Frosting
1 cup unsalted butter, temperature (226 grams) - 2 sticks
1 cup full-fat cheese , temperature (225 grams or 8 oz.)
7 cups granulated sugar (875 grams)
1/2 tsp salt (3 grams)
1 Tbsp vanilla (12 grams)
Cheesecake Cake Filling
2 8 oz. packages of full fat cheese , room temp. (450 grams)
2/3 cup sweetened milk (7 oz. or 210 grams)
1 Tbsp fresh juice (15 grams)
1 tsp vanilla (4 grams)
Additional Tools
piping bag
wilton 1M frosting tip
Red Velvet Cake
Preheat oven to 350 degrees F (175 degree C).
Grease and line three 6-inch, or 3 7-inch cake pans.
In a large bowl, whisk together the oil , eggs, buttermilk, white vinegar and vanilla .
Add sugar , and whisk for 30 seconds to assist the dissolve the sugar.
Mix within the chocolate , salt and bicarbonate of soda , and whisk until no clumps remain.
Add red gel coloring , and blend until the batter is evenly colored a deep shade of red.
Mix the flour into the batter in two installments.
Divide the batter evenly between the prepared pans, and bake for 27-30 minutes.
Remove pans from oven, and permit them to chill within the pans for 10 minutes.
Carefully flip the layers out of the pans, and place on a wire rack to end cooling.
Level the cake tops with a serrated knife once they're fully cooled.
Use a fork to crumble the cake tops, and canopy and put aside .
Cream Cheese Buttercream Frosting:
Beat the butter and cheese on a medium speed for 30 seconds with a paddle attachment, until smooth.
Add within the vanilla and salt, and beat on low until the ingredients are fully incorporated.
Slowly mix within the granulated sugar on a really low speed, 1 cup at a time.
If the frosting is just too thick, add during a splash of cream or milk (1 tablespoon at a time).
If the frosting is just too thin, add in additional granulated sugar (1/4 cup at a time).
Cover the cheese frosting with a bit of wrapping , to stop a crust from forming until you're able to use it.
Cheesecake Cake Filling:
Place temperature cheese within the bowl of a stand mixer. Mix on medium-high speed with the whisk attachment (or a hand mixer) until creamy and smooth.
Slowly add within the sweetened milk and blend on a medium speed after each addition. Scrape down the edges and bottom of the of the bowl as required , to form sure the ingredients are fully incorporated.
Mix within the vanilla and juice on medium speed.
Cover with wrapping and refrigerate until you're able to fill your cake.
Red Velvet Layered Cheesecake Assembly:
Stack and frost cake layers on a greaseproof cake board, employing a dab of frosting to assist stick the primary cake layer to the board.
Pipe a hoop of cheese frosting round the fringe of you cake layer and fill with half the cheesecake cake filling.
Repeat with subsequent cake layer.
Add a skinny coat of frosting round the cake to completely cover the cake layers. Smooth employing a bench scraper, then chill the cake within the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
Add a second, thicker layer of frosting to the cake, and smooth employing a bench scraper.
Carefully press the reserved red velvet crumbs along the side of the cake with you hand.
Place the remaining cheese buttercream into a frosting bag fit with a Wilton 1M frosting tip.
Pipe a border round the top of the cake.

recipe source :

butter swim biscuits


2 1/2 cups all-purpose flour

2 cups buttermilk

1 stick butter

4 tsp leaven

4 tsp sugar

2 tsp salt


Preheat the oven to 450 degrees.

Combine all of the dry ingredients during a medium sized bowl.

Next, add the buttermilk and blend all of the ingredients together until a moist dough is made .

Melt the butter during a microwave safe bowl, then pour it into an 8×8 or 9×9 baking dish (make sure that your pan isn't too small or shallow in order that the butter doesn’t drip out of the pan while it’s baking).

Place the dough right top of the melted butter and use a spatula to spread it evenly across the pan until it touches the edges .

Cut the unbaked dough (it should be swimming in butter at this point) into 9 evenish squares.

Bake for 20-25 minutes or until golden brown on top.

recipe source :


cheesy ground beef quesadillas



½ tablespoon vegetable oil
1 pound hamburger (I use 'extra lean')
1 teaspoon flavorer
1 teaspoon chipotle flavorer
½ teaspoon oregano
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper powder (or to taste, optional)
1 tablespoon ingredient
2 tablespoon unsalted beef stock/broth
12 ounces shredded cheese blend (about 3 cups (combination of cheddar, Monterey jack and pizza mozzarella))
6 flour tortillas (mine were about 7 to eight inches in diameter)
Cooking spray or oil (to grease pan)
Preheat oven to 200 degree Fahrenheit (to keep quesadillas warm while cooking batches).
Heat vegetable oil during a pan (I used non-stick pan) over medium heat.
Once oil is hot, add hamburger , flavorer , chipotle powder, oregano, cumin, garlic powder, onion powder, salt, pepper and cayenne pepper powder (if using). Heat until cooked through, breaking into crumbles with a wooden spoon, about 8 to 10 minutes approximately . Stir in ingredient and stock/broth and cook 1 to 2 minutes more.
Remove beef from the pan and place into a bowl. If there's any excess grease drain/remove.
Distribute about 8 ounces (or 2 cups) of cheese among all tortillas (on one side of them).
Note: Reserve the remaining 4 ounces (or 1 cup of cheese).
Also, if your tortillas are smaller or larger than the dimensions I used, the number you yield may vary.
Distribute hamburger on top of cheese. Then, sprinkle remaining 1 cup (or 4 ounces) of cheese on top of hamburger . Fold over each tortilla so it is a half-moon shape.
To cook quesadillas, grease pan with cooking spray or oil. Heat over medium-low heat.
Note: Cook the quesadillas in batches, two quesadillas at a time, adding more cooking spray or oil to the pan between batches.
Place two quesadillas within the pan. Cook quesadillas for about 2 minutes on one side.
Carefully flip quesadillas to the opposite side and still cook for an additional 2 minutes or until they're golden brown and crispy on the surface and therefore the cheese is melted inside (carefully watch to make sure they do not burn). Transfer cooked quesadillas to a baking sheet and place into your preheated oven to stay warm while you're continuing to cook the remaining quesadillas.
Repeat process to cook remaining quesadillas.
Once done, cut each half-moon (quesadilla) in half so you've got 12 pieces. Great served with salsa, guacamole and/or soured cream . Enjoy!
Note: If you've got any leftovers, properly store in an airtight container within the refrigerator and use within 2 to 4 days, reheating when able to enjoy.

recipe source :

mini cherry cheese danish

1 roll Pillsbury Crescent Rolls
flour, only for dusting

4 ounces soft cheese
⅓ cup sugar
splash vanilla
1 can cherry pie filling

⅓ cup granulated sugar
2 tsp. milk

Open container of rolls and do no unroll them. Use a pointy , serrated knife to chop through them like slice/bake cookies. Make 10 slices.
Lay each slice on a parchment lined cooking utensil .
Use a cup to flatten each roll out and build alittle wall round the edge.
Use a drop of flour to stop sticking and press together with your fingertips, too.

Electric mix cheese , sugar and vanilla until smooth.
Dollop alittle amount into each “danish.”
Add a teaspoonful of cherries.
Bake at 350 for 18-20 minutes.
Let cool and add a drizzle of glaze.

Combine milk and sugar and drizzle on danishes. Can use a pastry bag, if desired.

recipe source :

No Bake Strawberry Cheesecake Lasagna

cubes (8 oz) cream cheese, softened
cup sugar
tablespoon amaretto (or 1/2 teaspoon almond extract)
tub (16 oz) whipped topping
graham crackers
jars (10 oz) Cascadian Farm™ jam strawberry
cups frozen sliced strawberries
cups fresh (or thawed) sliced strawberries
Non-stick coconut oil spray


In a stand mixer fitted with whisk attachment, cream together cream cheese and sugar. Slowly add in the amaretto and whipped topping, beating until well combined. Set aside.
Spray the bottom of 9x13-inch baking dish with non-stick spray, line with 7 graham crackers. Spread half of the cream cheese mixture on top of the graham crackers.
In a large bowl, microwave one jar of jam until warm, then stir in half of the strawberries. Spread this mixture on top of the cream cheese layer. Top with a second layer of graham crackers and cream cheese. Cover and refrigerate overnight.

Just before serving, microwave second bottle of jam until warm and stir in fresh or thawed strawberries. Allow to cool until no longer warm to the touch, then spread across the top of the cake. Slice and serve.

recipe source :





Chocolate Cake:
2 cups all-purpose flour
2 cups sugar
3/4 cup Hershey's unsweetened chocolate
2 tsp bicarbonate of soda
1 tsp leaven
1/2 tsp salt
1 cup oil
1 cup milk, whole or 2%
2 large eggs, beaten
1 tsp vanilla
1 cup boiling water

Cream Cheese Filling/Frosting:

8 oz cheese , softened
1/2 cup butter, softened
1/2 tbsp vanilla
4 cups granulated sugar
Chocolate Frosting:
1/2 cup butter, melted
2/3 cup Hershey's unsweetened chocolate
3 cups granulated sugar
3-4 tbsp milk
1 tsp vanilla


Chocolate Cake:
Preheat oven to 350 degrees F. Lightly grease and flour two, nine-inch round cake pans. Line bottom of pans with parchment paper.

2. In large bowl, combine flour, sugar, cocoa, bicarbonate of soda , leaven , and salt. Set aside.

3. In separate large bowl, blend together oil, milk, beaten eggs, and vanilla with mixer until combined.

4. Slowly add in dry ingredients to wet ingredients, continuing to blend with mixer until combined.

5. Add in cup of boiling water and blend on medium speed for one minute. (Batter are going to be very thin)

6. Pour batter into prepared pans. Bake for 30 to 35 minutes or until toothpick inserted into center of cake comes out clean.

7. Remove pans to wire rack to chill for 10 - quarter-hour . Remove cakes from pan and finish cooling on wire rack before frosting.
Cream Cheese Filling/Frosting:
In large bowl, blend cheese and butter with mixer on medium speed for 3 minutes.

2. Add in granulated sugar and vanilla . still blend until smooth and creamy.

Chocolate Frosting:

In large bowl, add in melted butter and cocoa. Stir.

2, Add in vanilla . Add in granulated sugar along side a tablespoon of milk at a time. Blend with mixer on medium speed.
3. Continue adding milk until desired consistency of frosting is reached.
Assemble the cake:
1. Place bottom layer of cake on cake stand or tray. Use serrated knife to even out cake layer if needed.

2. Add generous portion of cheese filling to top of cake.

3. Place second layer of cake on top of cheese filling. Spread cheese filling on top of second layer.

4. Refrigerate cake for 10 - quarter-hour .

5. Add large dollop of chocolate frosting to top of cake and spread from middle outward. still frost sides of cake.

6. Decorate cake as desired.

Recipe adapted from :

Chili Cheese Dog Bake


Chili. We used canned chili for this because it’s quick and straightforward and has good flavor. be happy to form your own if you’d like!
Pizza Dough. The pre-made, refrigerated can.
Hot Dogs. We just like the all-beef best, but use whatever you’ve got.
Cheese Sticks. cheddar sticks that are individually packaged. You know, just like the kind you set within the kiddos lunch boxes.
Butter. For the highest of the dough.
Garlic Powder. Optional but adds good flavor.
Parsley. Also optional. If you don’t have any it’s OK, you'll still make this.


Prep. Preheat your oven and pour the entire can of chili during a dish.
Wrap. Roll out your pizza dough and dig four pieces. Place a hot dog within the center of every piece of dough with half a cheese stick (cut lengthwise) on either side. Wrap the dough round the center.
Bake. Place the recent dogs over the chili and bake for 15-20 minutes, until the dough starts to brown.
Finish. once they begin , spread some melted butter with garlic and parsley on top for flavor.






1/4 cups low-sodium soy

2 tablespoons of rice vinegar

4 teaspoons packed sugar

1 tablespoon cornstarch

2 tablespoons oil , divided

Kosher salt

Freshly ground black pepper

1 pound beefsteak , thinly sliced against the grain

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

3 cloves garlic, minced

1 tablespoon freshly minced ginger

Cooked polished rice , for serving

Step 1: to organize the sauce, place the soy with the vinegar, sugar, and cornstarch during a medium bowl. Whisk to mix and put aside .

Step 2: Heat a tbsp oil during a large skillet over high heat. Once the oil is hot, add the beefsteak into the skillet. Season with salt and funky for about 8 minutes or until each side are seared. Once cooked through, transfer the beefsteak onto a plate.Step 3: within the same skillet, add the remainder of the 1 tbsp oil followed by the green bell peppers. Cook for about 4 minutes until tender. Add within the garlic and ginger. Stir and cook until aromatic.

Step 4: Add the meat back to the skillet. Pour the prepared sauce over and cook for about 12 minutes, stirring until the sauce is glossy.

Step 5: When done, remove from the warmth . Enjoy with rice.

recipe source :



1 tsp of vanilla.

1 cup of buttermilk.

1 tsp of salt.

2 ½ cups of cake flour.

2 sticks of butter for the cake.

1 stick of softened butter for icing.

2 oz red coloring .

2 tbsps of cocoa.

2 cups of sugar.

2 eggs.

½ tsp of bicarbonate of soda .

1 tbsp of vinegar.

1 (16 oz) box of confectioners sugar.

1 cup of melted marshmallows.

1 cup of shredded coconut.

1 cup of chopped pecans.

1 (8 oz) package of cheese .


In a large bowl, beat together the eggs, sugar and blend within the cocoa and coloring .

Beat in the butter until well combined.

In a bowl, mix together the flour and salt and add it to the creamy mixture alternately with buttermilk. Stir within the vanilla.

Mix together the soda and vinegar during a small bowl and pour into the mixture.

In a greased and floured 8 inch round pan, pour the batter and bake during a preheated oven to 350° for 20 to 25 minutes.

To make the icing, mix together the cheese and 1 stick of softened butter until well combined then stir within the marshmallows and sugar until well mixed.

Stir within the coconut and nuts and spread between layers and on top and sides of the cake once it’s cooled.

Bonne Appétit!

Easy, peasy and yummy! I can’t tell you ways delicious this cake is, the flavors are amazing. I’m sure that if you provides it an attempt , you won’t regret it.

recipe source :

Philly Cheese Steak Sliders


Ingredients :

1 (12 ounce) beef skirt steak, thinly sliced
1 (12 count) package Hawaiian bread rolls
½ large green bell pepper, chopped
½ large onion, chopped
¼ cup mayonnaise
8 slices pepper Jack cheese
2 tablespoons butter, melted


Step 1
Heat a skillet over medium-high heat. Add steak, bell pepper, and onion. Cook until steak is hot and reaches your required color, 7 to 10 minutes.

Step 2
Preheat the oven to 375 degrees F (190 degrees C). Line an 8x8-inch baking pan with aluminium foil .

Step 3
Slice the connected rolls in half widthwise to seem like 2 giant slices of bread. Place rock bottom half into rock bottom of the prepared baking pan. Spread mayonnaise evenly on top.

Step 4
Place 4 slices of pepper Jack cheese over the mayonnaise. Layer the steak mixture and therefore the remaining cheese on top. Cover with the highest half the bread. Spread melted butter on top.

Step 5
Bake within the preheated oven until cheese is melted and bread is browned, about 20 minutes. slice through individual portions.

recipe source :


homemade potato pancakes


Potato Pancakes

4 small or medium onions
4 large russet or Idaho potatoes
2 large eggs
2 tbsp all-purpose flour (or store bought latke mix) to use as a thickener
6 tbsp fresh oil
6 tbsp unsalted butter

HOW to make it :

applesauce, soured cream , wasabi mayonnaise for condiments.
Preheat the oven to 200 degrees and place two nonstick baking sheets within the oven

Using a box grater, coarsely grate one onion to at least one potato and place them during a colander within the sink and allow them to drain. during a large bowl , beat the eggs then whisk within the flour or the latke mix. I often use latke mix which you'll find within the international section of most supermarkets, because it adds just a touch more zing to the recipe.

Once the potato and onion mixture has drained a touch , depress thereon together with your hands and extract the maximum amount liquid as you most likely can. Then, add the potato-onion mixture to the egg/flour mixture. Season with salt and black pepper and blend well together with your hands.

In a large, heavy-bottomed skillet over moderately high heat, heat 1 tablespoon oil and one tablespoon butter until hot but not smoking. Form pancakes out of the batter and drop into the pan and flatten just a touch with a spatula. Fry until the bottoms are golden brown then turn them over and fry a further four or five minutes. Transfer to paper towels to empty , season with more salt and pepper and transfer them to the baking sheets within the oven while you create the remainder of the potato pancakes.

Repeat with remaining batter, wiping out the pan and adding one tablespoon oil and one tablespoon butter before each batch.

Makes about 20 pancakes.

recipe source :




Fill and canopy
4 cups of topping
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
20 ounces bittersweet chocolate , finely chopped; plus 2 ounces, chopped separately
1/3 cup dark rum
2 teaspoons vanilla

1/4 cup of water
2 tablespoons sugar
2 tablespoons dark rum
1 1/2 teaspoons vanilla
3/4 of teaspoon of instant coffee powder
2/3 cup cake flour
3 tablespoons unsweetened chocolate
1/2 teaspoon of bicarbonate of soda
3 large eggs, separated
3/4 cup sugar
1/4 of teaspoon of cream of tartar
1/4 teaspoon salt


To fill and cover:
Stir the primary 3 ingredients during a large heavy saucepan over medium-high heat until the sugar dissolves and therefore the cream involves a simmer. Remove from heat. Add 20 ounces of chocolate; beat until melted and smooth. Whisk within the rum and vanilla. Transfer 1 cup of the nice and cozy chocolate mixture to alittle bowl; Whisk the remaining 2 ounces of chocolate into the mixture during a bowl and put aside for topping. Cover; let stand at temperature . Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, a minimum of 6 hours and up to 1 day.
For syrup:
Stir the water and sugar during a small saucepan over low heat until the sugar dissolves. Remove from heat; mix with rum. Cover and let get up to 1 day.
For cake:
Preheat oven to 350 ° F. Butter a 9x9x2-inch metal baking pan. Line bottom with wax paper; butter paper. Combine vanilla and occasional powder in mug; shake to dissolve the coffee. Sift the flour, cocoa, and bicarbonate of soda into alittle bowl. Using an electrical mixer, beat the egg yolks and 1/2 cup of the sugar during a medium bowl until very thick and lightweight in color, about 3 minutes. Stir within the vanilla and occasional mixture. Using clean, dry beaters, beat the egg whites, cream of tartar, and salt during a large bowl until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff but not dry. Add 1/3 of the whites to the yolk mixture. Add half the flour mixture. Fold in half the remaining whites, then the remaining flour mixture, then the remaining whites. Transfer batter to prepared skillet; Spread gently to a consistent thickness.
Bake cake until puffed and center-inserted tester comes out clean, about 18 minutes. Cool during a pan on a wire rack (cake may shrink a bit).
Cut round the pan to loosen the cake. address work surface; peel off the paper. employing a long serrated knife, cut the cake horizontally in half. Place 1 half, cut side up, on a plate. Drizzle in half the syrup (about 3 1/2 tablespoons). Using an electrical mixer, beat cold chocolate filling until thickened and lighter in color, but 1 minute. Spread all of the filling evenly over the cake layer, lining up with the edges of the cake (the filling are going to be about 1 inch thick). Drizzle the remaining syrup over the cut side of the second cake layer. Place layer, syrup side down, on top of filling; press to stick . Reheat topping over low heat until pourable. Pour the highest ping into the top center of the cake. employing a small spatula, spread the topping to the sides , being careful to not spill. Chill cake up to 1 day, covering loosely with foil or cake dome after 2 hours.

recipe source :

Strawberry Shortcake Cheesecake Cake


Ingredients :

Bottom crust
22 Golden Oreos Crushed
5 Tbsp Melted butter

4 8oz packages cheese
1 2/3 cups sugar
1/4 cup corn starch
1 Tbsp Pure vanilla

2 Large Eggs
3/4 Cup Heavy light whipping cream
Jar of smuckers strawberry frozen dessert topping

12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for your strawberry ones)
1 1/2 Tsp Softened Butter
3 Tbsp from alittle package of strawberry gelatin

Directions :
1. Preheat oven to 350 degrees.
2. Line the outer perimeter of your pan with aluminium foil and generously apply butter to the within to stop sticking.

3. crush the Oreo’s & incorporate the butter, press into rock bottom of your springform pan.

4. Place one 8-ounce package of the cheese , 1/3 cup of the sugar, and therefore the cornstarch during a large bowl.
5. Beat with an electrical mixer on low until creamy, about 3 minutes, then hammer in the remaining 3 packages of the cheese . Increase the mixer speed to high and hammer in the remaining 1 1/3 cups of the sugar, then hammer in the vanilla.
6. Blend within the eggs, one at a time, beating the batter well after all . Blend in cream .
7. At now mix the filling only until completely blended. take care to not overmix the batter.

8. Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marblize the cheese/straberries. Spoon within the spouse of the batter and therefore the repeat the strawberry process on top. Bake for 1 hour or until there's only a small jiggle when shook gently.
Crumb Topping
9. during a small bowl or the kitchen appliance , add the Oreo cookies and pulse into large crumbs. Add the softened butter and blend gently with a fork or your hands to form pea-sized pieces stay together . Scoop out 2 tablespoons of the mixture into alittle bowl and put aside . Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stay to the cake.

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 (...