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Thursday, July 18, 2024

Lemon Cake Recipe




For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • ½ cup buttermilk

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice


Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.

Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and lemon juice.

Combine wet and dry ingredients: Gradually add dry ingredients to wet ingredients, alternating with buttermilk. Mix until just combined, being careful not to overmix.

Bake: Pour batter into prepared loaf pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan before frosting.

Make the glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth.

Frost: Drizzle glaze over cooled cake.

Recipe for No-Bake Cheesecake Bars



No-Bake Cheesecake Bars Recipe


For the Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar

For the Cheesecake Filling:

  • 2 (8 oz) packages of cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, cold

For the Topping (optional):

  • Fresh fruit (strawberries, blueberries, etc.)
  • Fruit preserves or pie filling
  • Chocolate shavings


Prepare the Crust:

  1. In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until well combined.
  2. Press the mixture firmly into the bottom of a 9×13 inch baking dish to form an even layer. Chill in the refrigerator while preparing the filling.

Make the Cheesecake Filling:

  1. In a large bowl, beat softened cream cheese until smooth and creamy.
  2. Add powdered sugar and vanilla extract, continue beating until well combined.
  3. In a separate bowl, whip cold heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture until smooth and fully incorporated.

Assemble the Cheesecake Bars:

  1. Spread the cheesecake filling evenly over the chilled graham cracker crust.
  2. Smooth the top with a spatula to ensure an even layer.


  1. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set.

Add Toppings and Serve:

  1. Before serving, add desired toppings such as fresh fruit, fruit preserves, pie filling, or chocolate shavings.
  2. Cut into bars and serve chilled.

Enjoy your delicious No-Bake Cheesecake Bars!

Wednesday, July 17, 2024

No-Bake Cherry Cheesecake Lasagna




  • For the Crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • For the Cream Cheese Layer:
  • 2 (8 oz) packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (8 oz) tub Cool Whip, thawed
  • For the Cheesecake Pudding Layer:
  • 2 (3.4 oz) packages instant cheesecake pudding mix
  • 3 cups cold milk
  • For the Cherry Layer:
  • 1 (21 oz) can cherry pie filling


Prepare the Crust:

In a medium bowl, mix the graham cracker crumbs with the melted butter until evenly combined.

Press the mixture into the bottom of a 9×13 inch baking dish to form the crust. Place the dish in the refrigerator to chill while you prepare the other layers.

Make the Cream Cheese Layer:

In a large bowl, beat the softened cream cheese until smooth.

Add the powdered sugar and vanilla extract, and continue to beat until well combined.

Fold in the Cool Whip until fully incorporated.

Spread the cream cheese mixture evenly over the chilled crust. Return to the refrigerator.

Prepare the Cheesecake Pudding Layer:

In a medium bowl, whisk together the instant cheesecake pudding mix and cold milk until thickened (about 2 minutes).

Spread the pudding mixture over the cream cheese layer.

Add the Cherry Topping:

Evenly spread the cherry pie filling over the pudding layer.


Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the layers to set.


Cut into squares and serve chilled. Enjoy your No-Bake Cherry Cheesecake Lasagna!

Feel free to customize this recipe by using different types of pie fillings or adding extra toppings like chocolate shavings or whipped cream. Enjoy!





  • 48 pecan halves (use more if pieces are small)
  • 28 individually wrapped caramels
  • 1 tablespoon cream
  • 1 1/4 cup semisweet chocolate chips (such as Ghirardelli)
  • 1 teaspoon coconut oil (optional)


1. Line a baking sheet with parchment paper.

2. Arrange the pecan halves on the parchment paper in clusters of four, resembling an "X" shape with the four legs sticking out.

3. Unwrap the caramels and place them in a microwave-safe bowl. Ensure the bowl is large enough for easy stirring.

4. Add the cream to the caramels. Microwave at 50% power for 30 seconds. Stir well. If needed, continue microwaving in 15-second intervals at 50% power until the caramel is completely melted and smooth. Stir occasionally.

5. Spoon a heaping tablespoon of caramel into the center of each pecan cluster. Allow to cool for at least 10 minutes.

6. In another microwave-safe bowl, combine the semisweet chocolate chips and coconut oil (if using). Microwave at 50% power for 1 minute. Stir well to avoid overheating. Continue microwaving in 15 to 30 second intervals at 50% power until the chocolate is completely melted and smooth. Stir occasionally to ensure even melting.

7. Pour the melted chocolate over the caramel-covered pecans. Use the back of a spoon to spread the chocolate evenly over each cluster.

8. Allow the chocolate turtles to harden completely, which may take several hours. For faster setting, place the turtles in the refrigerator.

9. Once hardened, enjoy your delicious chocolate turtles!

Delicious cake with nuts



Nutty Delight Cake: A Quick and Delicious Treat

Indulge in the exquisite taste of our Nutty Delight Cake, a perfect companion for your coffee breaks. This simple yet scrumptious cake combines a fluffy sponge with a rich nut cream that's sure to impress. Ready in no time, this recipe is a must-try for any baking enthusiast.


For the Sponge Cake:

  • 100g Walnuts
  • 4 Large Eggs
  • A Pinch of Salt
  • 100g Granulated Sugar
  • 1 tsp Vanilla Extract
  • 100ml Sunflower Oil
  • 100ml Milk
  • 200g All-Purpose Flour
  • 10g Baking Powder

For the Cream:

  • 2 Large Eggs
  • 120g Granulated Sugar
  • 70g Corn Starch
  • 1 tsp Vanilla Extract
  • 800ml Milk
  • 40g Unsalted Butter
  • 2 tbsp Nutella


  1. Prepare the Nuts: Toast the walnuts in a dry pan for 5 minutes. Once cooled, pulse them in a blender until finely ground.
  2. Make the Sponge: In a mixing bowl, whisk the eggs with salt and sugar until light and airy. Stir in the vanilla extract, followed by the sunflower oil. Sift in the flour and baking powder, then fold in the ground nuts. Pour the batter into a lined baking tray and bake at 180°C (356°F) for 30 minutes.
  3. Create the Cream: Whisk eggs, sugar, vanilla extract, and corn starch in a pot until smooth. Gradually add milk and cook over medium heat, stirring constantly until thickened. Remove from heat and stir in the butter until fully incorporated.
  4. Assemble the Cake: Once the sponge is cool, slice it horizontally into two layers. Spread Nutella on the bottom layer, followed by a generous layer of the prepared cream. Top with the second sponge layer, spread more Nutella, and sprinkle with crumbled sponge edges.

Serve this Nutty Delight Cake and watch it become the highlight of your gatherings. Enjoy!




Cabbage with Eggs Recipe

When it comes to simple yet satisfying meals, the combination of cabbage with eggs stands out. Originating from a tradition of making the most out of humble ingredients, this dish has gained popularity for its ease of preparation and wonderful taste. Imagine the aroma of garlic mingling with the delicate sweetness of caramelized cabbage, all wrapped up in the rich, comforting texture of lightly scrambled eggs. It’s a dish that feels both homey and sophisticated.

Beyond its delightful flavor, cabbage with eggs is packed with nutritional benefits. Cabbage is a low-calorie vegetable rich in vitamins C and K, fiber, and antioxidants. When paired with eggs, which are an excellent source of high-quality protein and essential nutrients, this dish becomes a powerhouse of health benefits. Whether you’re looking for a quick breakfast, a light lunch, or a simple dinner, this recipe is versatile enough to fit any meal. It’s also a great way to use up any leftover cabbage you might have, reducing food waste and making the most of your groceries.

One of the best things about cabbage with eggs is how adaptable it is. You can serve it as a standalone dish or pair it with a variety of sides to create a more substantial meal. Consider serving it with a slice of toasted whole-grain bread, which adds a crunchy texture and complements the softness of the eggs and cabbage. For an extra burst of flavor, a dollop of your favorite hot sauce or a sprinkle of fresh herbs like parsley or chives can elevate the dish. If you’re looking for a heartier option, pairing it with a side of roasted potatoes or a fresh salad can make for a balanced and satisfying meal. No matter how you choose to enjoy it, cabbage with eggs is sure to become a favorite in your culinary repertoire.


  • 1 Tbsp butter or olive oil (or a combination of both)
  • 1 garlic clove, minced
  • 1 cup lightly packed cabbage, finely shredded
  • 2 eggs, lightly beaten
  • Salt and pepper, to taste


  1. Heat a non-stick pan over medium heat.
  2. Add in the butter and/or oil and spread it in the pan.
  3. Add in the minced garlic and let it become fragrant for about 20 seconds.
  4. Add in the shredded cabbage and cook, stirring frequently, until it softens, about 3-5 minutes. Cook longer if you prefer some caramelization.
  5. Spread the cooked cabbage out in a thin layer in the pan.
  6. Pour the lightly beaten eggs into the pan, tilting it slightly to spread them out.
  7. Let the eggs cook undisturbed for about 15-20 seconds, then gently fold them over until they are cooked through.
  8. Remove from heat and serve immediately.

Enjoy this delicious and nutritious cabbage with eggs dish!

Delicious Pineapple Dole Whip Recipe



Pineapple Dole Whip

Transport yourself to a sunny paradise with this delightful Pineapple Dole Whip recipe. Originating from the iconic Disneyland treat, this creamy and refreshing dessert captures the essence of tropical bliss in every spoonful. Made with just a handful of ingredients including frozen pineapple, coconut milk, and a hint of lime, it’s both simple to prepare and incredibly satisfying. Whether you’re looking to recreate a favorite vacation memory or simply craving a taste of summer, this Pineapple Dole Whip is sure to whisk you away to a tropical oasis. Join us as we discover how easy it is to whip up this delicious treat that’s perfect for any occasion!


  • 4 cups frozen pineapple chunks
  • 1/2 cup canned coconut milk (full-fat for creamier texture)
  • 2 tablespoons honey or agave syrup (adjust to taste)
  • 1 tablespoon fresh lime juice
  • Optional: fresh pineapple slices and mint leaves for garnish


  1. Prepare the Ingredients: Ensure the pineapple chunks are frozen before starting. If using canned coconut milk, shake the can well before measuring.
  2. Blend the Ingredients: In a blender or food processor, combine the frozen pineapple chunks, coconut milk, honey or agave syrup, and fresh lime juice.
  3. Blend Until Smooth: Blend on high speed until the mixture is smooth and creamy, scraping down the sides of the blender as needed. If it’s too thick to blend, you can add a little more coconut milk, a tablespoon at a time.
  4. Serve Immediately: Scoop the Pineapple Dole Whip into serving bowls or glasses. You can enjoy it immediately for a soft-serve consistency or freeze for 30-60 minutes for a firmer texture.
  5. Garnish (Optional): Garnish with fresh pineapple slices and mint leaves for a decorative touch and an extra burst of freshness.


Serve and enjoy this tropical Pineapple Dole Whip as a refreshing dessert or snack! This recipe captures the essence of the famous Disneyland treat and is sure to transport you to a sunny, tropical paradise with every spoonful.

Million Dollar Spaghetti



Million Dollar Spaghetti

Million Dollar Spaghetti is a spaghetti casserole with layers of noodles, cheese, a homemade meat sauce, and a cheesy center.

Million Dollar Spaghetti is like the happy marriage of my favorite Spaghetti pie, to a classic lasagna. The noodles are layered with a cheesy filling in the middle, then a yummy meat sauce and cheese on top. YUM!

We love million dollar spaghetti because it’s family friendly, freezer friendly, and budget friendly (contrary to what the name might lead you to believe). But, true to its name, it DOES taste like a million bucks 🙂. Your family will LOVE you for this one!


  • 1 lb of ground beef
  • 1 jar of spaghetti sauce
  • 8 oz of cream cheese
  • ¼ cup sour cream
  • ½ lb cottage cheese (equals 1 cup)
  • ½ cup butter (1 stick)
  • 1 pkg spaghetti (16 oz)
  • Grated cheddar cheese


  1. Preheat Oven: Preheat your oven to 350°F (175°C). Boil your spaghetti noodles until al dente (firm). Drain and set aside until ready to assemble.
  2. Combine Cheese Mixture: In a medium bowl, combine the cream cheese, sour cream, and cottage cheese until well blended.
  3. Prepare Meat Sauce: In a large skillet, brown your ground beef. When done, drain well. Combine the browned ground beef with your spaghetti sauce.
  4. Layer Noodles and Cheese: Place a few slices of butter into a 9×13-inch pan, then pour half of your spaghetti noodles on top. Spread the cream cheese mixture over the noodles.
  5. Top with Remaining Noodles: Pour the rest of the noodles on top of the cream cheese mixture. Add a few more slices of butter on top of the noodles.
  6. Add Meat Sauce: Pour your spaghetti and meat sauce on top of the noodles.
  7. Bake: Place in the oven and bake for 30 minutes. After 30 minutes, sprinkle the desired amount of grated cheddar cheese on top and return to the oven for an additional 15 minutes to allow the cheese to melt.


Enjoy your Million Dollar Spaghetti!

The Enchanted Plum Cake



Enchanted Plum Cake

Enchanted Plum Cake is a delightful treat that captures the essence of summer with its juicy, sweet plums nestled in a tender, flavorful cake. Perfect for any occasion, this cake combines the rustic charm of a classic dessert with a touch of elegance, making it a standout at any gathering. The vibrant color and rich taste of plums, enhanced by the delicate balance of spices or a simple vanilla base, create a magical experience for the taste buds. Whether you’re a seasoned baker or a novice in the kitchen, the Enchanted Plum Cake promises an easy-to-follow recipe that yields a stunning and delicious result every time. Enjoy this enchanting dessert with a cup of tea or coffee, or serve it as a spectacular finish to a summer meal.


  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 6-8 ripe plums, pitted and sliced
  • 1 tbsp lemon juice
  • 1 tbsp granulated sugar (for sprinkling)


  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8 or 9-inch round cake pan.
  2. Prepare Plums: Toss the plum slices with lemon juice and set aside.
  3. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
  4. Cream Butter and Sugar: In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, then add vanilla extract.
  6. Combine: Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with dry ingredients. Mix until just combined.
  7. Arrange Plums: Pour the batter into the prepared pan. Arrange the plum slices on top of the batter in a circular pattern.
  8. Sprinkle Sugar: Sprinkle the plums with 1 tbsp of granulated sugar.
  9. Bake: Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  10. Cool: Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Enchanted Plum Cake Recipe 2: Spiced


  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 6-8 ripe plums, pitted and sliced
  • 1/4 cup brown sugar (for topping)
  • 1/2 tsp ground cinnamon (for topping)


  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8 or 9-inch round cake pan.
  2. Prepare Plums: Set aside the plum slices.
  3. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. Cream Butter and Sugar: In a large bowl, cream the butter and granulated sugar until light and fluffy.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, then add vanilla extract.
  6. Combine: Gradually add the dry ingredients to the wet mixture, alternating with sour cream, starting and ending with dry ingredients. Mix until just combined.
  7. Arrange Plums: Pour the batter into the prepared pan. Arrange the plum slices on top of the batter in a circular pattern.
  8. Sprinkle Topping: Mix brown sugar and cinnamon and sprinkle over the plums.
  9. Bake: Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
  10. Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.


Enjoy your enchanted plum cake-baking experience!

So tasty and easy! Wish I knew about this recipe sooner!



Zucchini Lasagna Bites

These zucchini lasagna bites are a delightful and healthy twist on traditional lasagna. Perfect for appetizers or a light meal, they are packed with flavor and easy to make!


  • 2 large zucchinis, thinly sliced
  • 1 cup ricotta cheese
  • 1 egg
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • Olive oil for greasing


  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with olive oil.
  2. Slice the Zucchinis: Thinly slice the zucchinis lengthwise using a mandoline or a sharp knife. Set aside.
  3. Prepare the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, dried basil, dried oregano, garlic powder, salt, and black pepper. Mix until well blended.
  4. Assemble the Lasagna Bites: Place one zucchini slice at the bottom of each muffin tin cup. Top with a small spoonful of the ricotta mixture, followed by a small dollop of marinara sauce, and a sprinkle of shredded mozzarella cheese.
  5. Layer the Ingredients: Repeat the layering process (zucchini, ricotta mixture, marinara sauce, mozzarella cheese) until the muffin cups are full, finishing with a layer of mozzarella cheese on top.
  6. Bake: Bake in the preheated oven for about 20-25 minutes, or until the tops are golden and bubbly.
  7. Cool and Serve: Let the lasagna bites cool for a few minutes before removing them from the muffin tin. Serve warm and enjoy!

Variations & Tips

For a meatier version, add in layers of browned ground beef or Italian sausage. You can also mix in some chopped spinach into the ricotta mixture for added greens. For a spicier kick, try adding a pinch of crushed red pepper flakes to the marinara sauce.


These zucchini lasagna bites are a delicious and healthy alternative to traditional lasagna, perfect for any occasion. Enjoy!

Smothered Chicken recipe



Creamy Spinach and Bacon Chicken

This creamy spinach and bacon chicken dish is rich, flavorful, and easy to make. Perfect for a comforting weeknight dinner or a special occasion, it's sure to become a family favorite!


  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 tbsp olive oil
  • 6 slices bacon, chopped
  • 8 oz mushrooms, sliced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach
  • 1 tsp garlic powder
  • 1 tsp onion powder


  1. Season the Chicken: Season 4 boneless, skinless chicken breasts with salt and pepper.
  2. Cook the Chicken: In a large skillet, heat 1 tbsp olive oil over medium heat. Cook the chicken until golden and cooked through, about 6-8 minutes per side. Remove from skillet and set aside.
  3. Cook the Bacon: In the same skillet, cook 6 chopped bacon slices until crispy. Remove and drain on paper towels.
  4. Cook the Mushrooms: Add 8 oz sliced mushrooms to the skillet and cook until tender, about 5 minutes.
  5. Make the Sauce: Reduce heat to low and add 1 cup heavy cream and 1/2 cup grated Parmesan cheese, stirring until the cheese melts and the sauce thickens.
  6. Add the Spinach: Stir in 2 cups fresh spinach and cook until wilted.
  7. Season the Sauce: Add 1 tsp garlic powder and 1 tsp onion powder, mixing well.
  8. Combine and Serve: Return the chicken to the skillet, spooning sauce over the top. Sprinkle with cooked bacon and simmer for 5 minutes.


Enjoy this creamy spinach and bacon chicken as a comforting meal that's perfect for any occasion!

Wonton Soup



Delicious Wonton Soup

This delicious wonton soup combines tender pork-filled wontons with a savory broth, perfect for a comforting meal. Whether you're serving it as an appetizer or a main course, this dish is sure to impress!


  • 8 ounces ground pork
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon brown sugar
  • 2 green onions, finely chopped
  • 24 square (3½ inches each) wonton wrappers
  • 6 cups (1,440g) chicken broth
  • 1½ teaspoons garlic, minced
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 2-3 green onions, finely chopped


  1. Prepare the Filling: In a large bowl, combine ground pork, rice wine vinegar, 1 tablespoon soy sauce, 1 teaspoon sesame oil, grated ginger, brown sugar, and 2 finely chopped green onions. Mix well.
  2. Fill the Wontons: Place 1 heaping teaspoon of the filling into the center of each wonton wrapper. Moisten the edges with water, then fold the corners together to form a triangle, pressing out any excess air.
  3. Seal the Wontons: Slightly lift the long edge of the wonton, wrap the edges in opposite directions, and press firmly to seal. Use your finger to create a space and wet the edges as needed. Repeat with the remaining wontons.
  4. Prepare the Broth: In a medium pot over medium heat, add chicken broth, minced garlic, 2 tablespoons soy sauce, 1 teaspoon sesame oil, and 2-3 finely chopped green onions. Simmer gently while you cook the wontons.
  5. Cook the Wontons: In a separate large pot, bring about 4 quarts of water to a boil. Add the wontons and cook for 5 minutes. Strain the wontons and add them to the warm broth mixture.
  6. Serve: Serve the wonton soup warm, garnished with additional green onions if desired.


Enjoy this delicious wonton soup as a comforting meal or a satisfying appetizer. Perfect for any occasion!




Easy Ravioli Lasagna

The scrooge of the dining room will be pleased with this easy-to-make, quick-to-serve dish of ravioli lasagna. When you have guests over or are really busy that night, this is perfect. I’m all for keeping myself occupied, and I really like doing so when it involves helping out with the kids’ extracurricular activities and school functions. Still, it’s great to be able to catch one’s breath every once in a while. It would be fantastic to channel the enthusiasm of the little ones.


  • Two jars of spaghetti sauce in any flavor you like
  • Two 30-ounce bags of prepared ravioli, either frozen or fresh
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • Chopped parsley or basil for garnish


  1. Preheat the Oven: Set the oven to 400 degrees Fahrenheit.
  2. Prepare the Baking Pan: Gently coat a 9×13 baking pan with non-stick spray.
  3. Layer the Sauce and Ravioli: Pour 1/2 jar of spaghetti sauce into the base of the pan and spread evenly. Layer one bag of ravioli over the sauce.
  4. Top with More Sauce: Pour the remaining sauce from the first jar over the ravioli. Sprinkle half of the Parmesan and mozzarella cheeses on top.
  5. Repeat the Layers: Layer again, starting with the second jar of sauce, the remaining ravioli, and the rest of the cheeses.
  6. Bake the Lasagna: Cover the baking pan with aluminum foil that has been lightly sprayed with non-stick spray. Bake for 30 minutes.
  7. Remove Foil and Continue Baking: Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
  8. Let it Sit: Allow the lasagna to sit for 5 minutes before serving.


Garnish with chopped parsley or basil and savor the deliciousness! Enjoy!




Crispy Chicken and Coleslaw Sandwich

Tender, juicy chicken meets crunchy, tangy coleslaw in a crispy chicken and coleslaw sandwich, making for a tasty and filling lunch. Everyone is guaranteed to love this meal, whether they eat it for lunch or supper. What follows is a detailed recipe for this delicious sandwich, so let's get to work!

Crispy Chicken Recipe Ingredients

  • 2 big, skinless, boneless chicken breasts
  • 1 cup (240 ml) of buttermilk
  • 2 teaspoons of hot sauce (optional, for an additional kick)
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (60g) cornstarch
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil for frying

Coleslaw Ingredients

  • 3 cups shredded cabbage
  • 1 cup shredded carrots
  • 1/2 cup (120ml) mayonnaise
  • 1/2 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon celery seed (optional)

Sandwich Ingredients

  • 4 pretzel buns
  • Pickles, sliced
  • 2 tablespoons butter for toasting buns


  • Bowls for mixing the coleslaw and marinating the chicken
  • Large skillet or deep fryer for cooking the chicken
  • Tongs or a slotted spoon for handling the chicken
  • Paper towels for draining excess oil
  • Measuring spoons and cups for precise ingredient measurements
  • Knife and cutting board for chopping ingredients


Step 1: Chop and Season the Chicken

  1. Prepare the Marinade: Mix buttermilk and hot sauce (if used) together in a mixing bowl.
  2. Marinate the Chicken: Cut the chicken breasts in half if they are large to make four pieces. Fully submerge the chicken in the buttermilk mixture. Cover and refrigerate for at least 1 hour, or preferably overnight for maximum flavor and tenderness.

Step 2: Prepare the Coleslaw

  1. Blend the Coleslaw Dressing: In a large mixing bowl, whisk together the mayonnaise, sugar, vinegar, salt, pepper, and celery seed (if using) until well combined.
  2. Mix the Coleslaw: Add the shredded carrots and cabbage to the dressing. Toss lightly to coat. Cover and refrigerate until needed.

Step 3: Bread and Fry the Chicken

  1. Heat the Oil: In a large pan, bring the oil for deep frying to a temperature of 350°F (175°C).
  2. Prepare the Breading: In a shallow plate, combine the cornstarch, flour, garlic powder, onion powder, paprika, salt, and black pepper.
  3. Bread the Chicken: Remove the chicken from the buttermilk mixture, allowing the excess to drip off. Dredge the pieces in the flour mixture, pressing down slightly to ensure an even coating.
  4. Fry the Chicken: Carefully place the breaded chicken into the hot oil, cooking in batches to avoid overcrowding. Fry for 3-4 minutes per side until golden brown and cooked through. Use a slotted spoon or tongs to remove the chicken from the oil, placing it on a paper towel-lined plate to drain any excess oil.

Step 4: Toast the Buns

  1. Warm the Buns: Melt the butter and brush it onto the cut sides of the pretzel buns. Toast them in a skillet or on a griddle over medium heat until golden brown.

Step 5: Assemble the Sandwich

  1. Build the Sandwich: Place a piece of crispy fried chicken on the bottom half of each toasted bun. Add pickle slices and a generous spoonful of coleslaw on top. Cap with the top half of the bun.
  2. Serve: Enjoy your hot crispy chicken and coleslaw sandwiches with your favorite side dishes.

Tips for the Best Crispy Chicken and Coleslaw Sandwiches

  • Marinate Longer: Marinating the chicken overnight will bring out its best flavor and tenderness.
  • Use Fresh Ingredients: Fresh carrots and cabbage ensure the best taste and texture for your coleslaw.
  • Avoid Overcrowding the Pan: Fry the chicken in batches to ensure even cooking and crispiness.
  • Serve Hot and Fresh: For the best crunch and flavor, serve these sandwiches hot and fresh.


No event calls for a more gratifying or appetizing lunch than a crispy chicken and coleslaw sandwich. Tender and tasty chicken with crisp and tangy coleslaw served on a toasted bun is what you can expect from this dish. Gather your loved ones around the table and take pleasure in creating and devouring these tantalizing sandwiches!

Ideal Peach Pastries



Peach Dumplings

Oh, dear! When delicious ripe peaches are available at the farmer's market, it's time to make these amazing Peach Dumplings. This dessert is very easy to make, looks beautiful, and tastes so delicious that it will make your taste buds very happy!

Explore the enchantment of these Peach Cobbler-Inspired Dumplings: a delightful mix of soft and gooey filling topped with a crispy layer. Easy to prepare and incredibly delicious, these snacks offer a unique flavor that you won't find anywhere else.

Sweet Treats

Food: American
Recipe: Peach Dumplings made with Crescent Rolls, Inspired by Peach Cobbler

In this recipe, we will be making delicious peach dumplings using crescent rolls. These dumplings are inspired by the flavors of peach cobbler.

Preparation Time

  • Preparation: 15 minutes
  • Cooking: 40 minutes
  • Total: 55 minutes


8 Portions


181 calories


  • 2 medium-sized peaches, cut into four pieces and pits removed (or use canned peaches if preferred)
  • 1 pack of Pillsbury crescent roll dough (8 ounces)
  • 1/2 cup (1 stick) unsalted butter
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 3/4 cup Fresca soda with citrus flavor (or 7-Up, Sprite, or Mountain Dew)
  • Optional: Vanilla ice cream


Prepare the Dumplings

  1. Preheat the oven to 350°F (175°C). Apply non-stick spray to an 8x8 baking dish.
  2. Place the crescent dough flat and separate it into 8 triangle pieces.
  3. Place a slice of peach close to the smaller end of each triangle and fold it. Make sure the edges are closed. Put these in the prepared baking pan.

Make the Sauce

  1. Melt the butter in a microwave-safe bowl. Add both sugars and cinnamon. Mix until smooth.
  2. Carefully pour this creamy mixture over your dough-wrapped peaches.

Bake the Dumplings

  1. Gently sprinkle Fresca around the dumplings before baking to help them get a crispy outer layer.
  2. Bake for about 35 minutes until they turn golden and the peaches are soft when pierced with a fork.
  3. Let cool for 10 minutes after baking.

Serving Suggestions

  • Enjoy this dish as a fancy dessert with vanilla ice cream or as a special breakfast treat!


  • You don't have to remove the skin from fresh peaches when baking because they become soft and nice. If you prefer, you can peel them.
  • When using canned peaches, a 29-ounce can of peach halves is ideal.
  • Fresca gives a citrus flavor and has no calories. You can also use 7-Up, Sprite, or Mountain Dew instead. Keep in mind that this could slightly change the calorie count.
  • If preparing for a big event, double the ingredients and bake in a 9x13-inch pan.


Enjoy these delightful Peach Dumplings as a sweet treat for any occasion. Easy to make and incredibly delicious, they are sure to become a favorite. Don’t forget to like, comment, and share the recipe with friends. Happy baking!

Tuesday, July 16, 2024

Chocolate Coffee Cake with Lotus Cream Topping



Chocolate Coffee Cake with Lotus Cream

This delightful chocolate coffee cake is rich, moist, and topped with a luscious Lotus cream. Perfect for dessert or a special occasion, it combines the deep flavors of coffee and cocoa for a treat that melts in your mouth.

Preparation Time

  • Preparation: 20 minutes
  • Cooking: 35 minutes
  • Total: 55 minutes



  • 3 eggs
  • A pinch of salt
  • 150g sugar
  • 8g vanilla sugar
  • 80ml oil
  • 100ml milk
  • 1 tablespoon instant coffee
  • 180g flour
  • 20g bitter cocoa
  • 15g baking powder


  • 1 tablespoon sugar
  • 1 tablespoon cornstarch (well-filled)
  • 1 tablespoon instant coffee
  • 300ml milk
  • 1 tablespoon Lotus cream


Prepare the Cake Batter

  1. Preheat the oven to 180°C (350°F).
  2. In a large bowl, beat the eggs with a pinch of salt until frothy.
  3. Add 150g of sugar and 8g of vanilla sugar. Mix well.
  4. Gradually add 80ml of oil while continuing to mix.
  5. Pour in 100ml of milk and 1 tablespoon of instant coffee. Mix until well combined.
  6. Sift in 180g of flour, 20g of bitter cocoa, and 15g of baking powder. Gently fold into the mixture until smooth.

Bake the Cake

  1. Pour the batter into a greased and floured cake pan.
  2. Bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool completely before adding the topping.

Prepare the Topping

  1. In a saucepan, combine 1 tablespoon of sugar, 1 well-filled tablespoon of cornstarch, and 1 tablespoon of instant coffee.
  2. Gradually add 300ml of milk while stirring to avoid lumps.
  3. Cook over medium heat, stirring constantly until the mixture thickens.
  4. Once thickened, remove from heat and stir in 1 tablespoon of Lotus cream until smooth.

Assemble the Cake

  1. Spread the prepared topping evenly over the cooled cake.
  2. Allow the topping to set before serving.

Serving Suggestions

  • Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
  • Enjoy with a hot cup of coffee or tea.

Cooking Tips

  • Make sure to sift the dry ingredients to avoid any lumps in the batter.
  • Stir the topping constantly to prevent it from sticking to the bottom of the pan and burning.

Nutritional Benefits

  • This cake offers a rich source of antioxidants from the cocoa.
  • The use of Lotus cream adds a unique flavor profile and a touch of sweetness.

Dietary Information

This recipe contains gluten, dairy, and eggs.

Storage Tips

  • Store the cake in an airtight container at room temperature for up to 3 days.
  • For longer storage, keep it in the refrigerator for up to a week.

Why You’ll Love This Recipe

  • The combination of chocolate and coffee creates a deep, rich flavor that’s hard to resist.
  • The Lotus cream topping adds a creamy, indulgent touch to each bite.


Enjoy this melt-in-your-mouth chocolate coffee cake as a delightful treat for any occasion. Don’t forget to like, comment, and share the recipe with friends. Happy baking!

Onion Cheddar Chips



Onion Cheddar Chips

For those with a penchant for savory snacks, Onion Cheddar Chips offer the ultimate cheesy indulgence. This bite-sized wonder, with its blend of onion zest and rich cheddar, ensures every munch is a flavor-packed experience. An American favorite, these chips are now the go-to for festive gatherings, sports-viewing sessions, or just an evening nibble.

What sets them apart? The genius use of a muffin top pan! Traditionally crafted for baking the crisp, curved tops of muffins, these pans have just the right shallow cavities to give our chips their unique shape.

And while they’re scrumptious solo, dip them in ranch or marinara for an extra zing! Or, if you’re in the mood for a gourmet twist, slide them into your next burger for an added crunch.

Onion Cheddar Chips Recipe


  • Fresh onions
  • Shredded cheddar cheese
  • Creole seasoning (or any other of your liking)


  1. Ready your muffin top pan by giving it a light greasing. Warm up the oven to 375°F.
  2. Distribute the shredded cheddar uniformly across each pan cavity.
  3. After peeling the onions, cut them into ring shapes. Position a raw onion ring atop the cheddar layer, followed by a sprinkle of Creole (or your chosen) seasoning.
  4. Bake for about 10-15 minutes until they turn a lovely golden hue. Keep an eye to avoid over-browning.
  5. Once baked, place them on paper towels for draining. Let them sit for about 10 minutes to enhance the crispiness.

Enjoy your delicious Onion Cheddar Chips, perfect for any occasion!

Old Fashioned Coconut Cream Pie



Coconut Cream Pie

This coconut cream pie is rich and creamy with the perfect balance of sweetness and a hint of almond flavor. A delightful dessert that’s sure to impress!


  • 3 cups of 10% cream
  • 2 eggs
  • 3/4 cup of sugar
  • 1/2 cup flour
  • 1/4 teaspoon of salt
  • 1 cup toasted coconut, divided
  • 1/2 teaspoon of vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1 deep baked 9” pie shell
  • 1/2 cup 35% whipping cream
  • 1/4 cup of sugar
  • 1/8 teaspoon pure almond essence


  1. In a saucepan, combine the 10% cream, eggs, sugar, flour, and salt.
  2. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat.
  3. Add the vanilla extract, almond extract, and 3/4 cup of toasted coconut. Mix well.
  4. Pour the mixture into the baked pie crust and allow it to cool completely.
  5. In a mixing bowl, whip the 35% cream with 1/4 cup of sugar and the pure almond essence until stiff peaks form.
  6. Spread the whipped cream over the cooled pie filling.
  7. Sprinkle the remaining toasted coconut on top.

Enjoy your delicious coconut cream pie, perfect for any occasion!

Potato pancakes: the delicious recipe ready in a few minutes



Leftover Mashed Potato Pancakes

Toss any excess mashed potatoes into these pancakes for a delicious and easy meal. This easy-to-make potato cake recipe is ideal for using up leftovers since it is both soft and fluffy on the inside and crunchy on the surface.


  • 4-5 potatoes
  • 65 grams of breadcrumbs
  • Fresh parsley, chopped
  • 100 grams of cheese, grated
  • 2 eggs
  • Salt and pepper to taste
  • Olive oil for frying

For the Sauce

  • 2-2/3 teaspoons of mayonnaise
  • 1 garlic clove, minced
  • 1/4 teaspoon of soy sauce



  1. Mash potatoes should be served cold or at room temperature for this dish, not hot or heated.
  2. Get out a big bowl and some parchment paper or wax paper to line a baking sheet.
  3. Set a wire cooling rack on top of a layer of paper towels on the counter next to your stove. After cooking, place the potato pancakes here; the excess oil will drain out, preserving their crispiness (rather than making them mushy).

Blend and Put Together

  1. In a large mixing bowl, combine the mashed potatoes, garlic, onion, eggs, flour, salt, pepper, and thyme. Mix well with a wooden spoon or rubber spatula.
  2. If the batter is too dry and crumbly, include one additional beaten egg. To dry out a moist mixture, just add a little more flour and stir.
  3. Take about half a cup of the ingredients (using a 1/2 cup measuring cup or a 4 oz cookie scoop) and shape it into a patty that is approximately 1/2 inch thick. Patties should be placed on a baking sheet or plate that has been prepared. Repeat until all of the potato mixture is utilized.

Make a Meal

  1. When a big skillet is heated, add the vegetable oil and cook it over medium-high heat.
  2. The patties should be cooked for four to five minutes in the heated oil, flipping once, until they are browned and fully done.
  3. I recommend cooking no more than four patties at a time in a skillet that’s large enough to accommodate them without crowding the pan, since doing so will prevent the patties from getting the gorgeous golden brown outside.
  4. Place the cooked patties on the wire cooling rack and keep cooking in batches until there are no more patties.
  5. After a couple of batches, if the skillet seems dry, you may add a little more oil if needed.

Additional Steps

  1. First, peel the potatoes and chop them into bite-sized pieces. Next, boil them.
  2. Add eggs, salt, pepper, mashed potatoes, breadcrumbs, grated cheese, and chopped parsley, and mash until smooth.
  3. Use butter-coated hands to form pancakes.
  4. Cook, oil-side down, for three to five minutes.
  5. Combine mayonnaise, soy sauce, and chopped garlic to make a sauce to go with it.

Enjoy your delicious leftover mashed potato pancakes with the savory sauce!

Never heard of this before, but the moment I tasted it, I couldn’t stop until my bowl was clean



Hungarian Mushroom Soup

Hungarian Mushroom Soup has been a staple in Hungary for many years, delivering a hearty and flavorful punch in every spoonful. Perfect for those cold evenings, this soup offers both warmth and comfort and is a testament to Hungary’s rich culinary history. Notably, the mushrooms and paprika stand out, paying homage to traditional Hungarian flavors.

You can serve this versatile soup in numerous ways. Complement its robust taste with a slice of crispy bread or garlic toast. For a more fulfilling meal, pair it with a refreshing salad or sandwich. Elevate its flavors with a touch of sour cream or a sprinkle of fresh herbs like dill or parsley.

Hungarian Mushroom Soup Recipe


  • 1 pound fresh button mushrooms (keep 1 cup aside for garnish)
  • 4 tablespoons unsalted butter
  • 2 cups diced onions
  • 2 teaspoons dried dill
  • 1 tablespoon Hungarian sweet paprika
  • 1 tablespoon soy sauce
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 2 cups vegetable broth
  • 2 tablespoons cornstarch
  • 2 teaspoons lemon juice
  • 1/5 cup fresh parsley, chopped
  • Salt and pepper, to taste


  1. In a sizeable pot, melt butter over medium heat.
  2. Toss in onions and sautĂ© till they’re soft and clear.
  3. Add the mushrooms (except the 1 cup you set aside) and cook until they’re browned and their juices start oozing out.
  4. Mix in the dill, paprika, and soy sauce.
  5. Introduce the vegetable broth and let the mix simmer gently.
  6. In a bowl, blend the cornstarch with a bit of cold water to make a paste. Stir this into the soup till it thickens.
  7. Add the milk and simmer for a couple more minutes.
  8. On low heat, integrate the sour cream and lemon juice into the soup.
  9. Season to your liking with salt and pepper.
  10. In another pan, fry the 1 cup of mushrooms you set aside until golden and use these for garnish.
  11. Serve the soup in bowls, topping each with the fried mushrooms and a dash of parsley.

Dive into the heartwarming flavors of this Hungarian Mushroom Soup, an embodiment of Hungarian culinary artistry. Relish the harmonious blend of mushrooms, paprika, and creaminess that ensures every bite is an experience in itself.

These are my fave pick-me-up in the morning or afternoon



Blueberry Biscuits

Do you crave a warm breakfast treat that will leave you wanting more? Look no further than these mouthwatering Blueberry Biscuits! Bursting with juicy blueberries and a tender, buttery texture, these biscuits are the perfect way to start your day on a sweet note. Not only are they great for the morning, but they are also a terrific afternoon pick-me-up.

From the moment I took my first bite, I was transported to a blissful state of breakfast heaven. The buttery biscuit dough, speckled with plump blueberries, melted in my mouth. Each bite was a delightful burst of sweetness, perfectly balanced with a subtle tang from the blueberries. I couldn’t help but savor every moment, relishing in the comforting flavors that filled my kitchen.


  • 2 cups all-purpose flour
  • 3 ounces blueberries
  • 1 cup cold milk
  • 1/3 cup granulated sugar
  • 5 tablespoons butter
  • 4 teaspoons baking powder
  • 1 teaspoon salt

For the optional glaze:

  • 1 cup powdered sugar
  • 1/2 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/8 cup water


  1. Preheat the oven to 450°F (230°C).
  2. In a large bowl, combine the salt, sugar, flour, and baking powder. Mix them together.
  3. Add cold milk and blueberries to the dry ingredients. Stir until well combined.
  4. Cut cold butter into pieces. Evenly distribute the cold butter pieces over the biscuit dough.
  5. Fold and knead the dough until the butter is spread evenly throughout. Repeat this process until all the butter pieces are incorporated into the dough.
  6. Place the dough on a floured surface and roll it to a thickness of about 1/4 to 1/8 inch.
  7. Using a biscuit cutter, cut approximately 6 biscuits from the dough.
  8. Bake the biscuits for around 8-12 minutes, or until golden brown.
  9. Melt 1 tablespoon of butter in the microwave and brush it gently on top of the hot biscuits.
  10. If using, drizzle the glaze over the biscuits.

Trust me when I say that these Blueberry Biscuits will become a delightful addition to your breakfast or brunch routine. The combination of sweet blueberries and buttery biscuit is simply irresistible. So go ahead, save this recipe, and share the joy of these blissful biscuits with your loved ones. Happy baking!

Outback Steakhouse Alice Springs Chicken



Alice Springs Chicken - Outback Steakhouse Copycat

This is a perfect duplicate of the famous Outback Steakhouse Alice Springs Chicken. This is really a simple recipe, Boneless Chicken Breast topped with Cheese and Bacon. This goes to prove that not all great dishes have tons of ingredients in order to make them taste as good as they do. Think about that next time you consider spending hard-earned money at a Fancy restaurant for the same food you could make yourself.


  • 3 large boneless skinless chicken breasts
  • 6 slices of thick-cut bacon
  • 2 cups shredded cheddar cheese
  • Salt and pepper, to taste
  • 1/3 cup chopped green onions, for garnish


Step 1: Preheat Oven

  1. Preheat the oven to 350°F (175°C).

Step 2: Prepare Chicken

  1. Slice each chicken breast in half lengthwise.
  2. Season each side of the chicken with salt and pepper to taste.
  3. Place the chicken breasts on a baking sheet and bake for 25 minutes.

Step 3: Cook Bacon

  1. While the chicken is cooking, partially cook the bacon until the fat is all rendered, but it is not crispy yet.

Step 4: Add Bacon to Chicken

  1. Remove the chicken from the oven.
  2. Cut each piece of bacon in half and place the strips of bacon on top of each piece of chicken.
  3. Return the chicken to the oven and cook for an additional 10 minutes.

Step 5: Add Cheese

  1. Remove the chicken from the oven again.
  2. Top with the shredded cheddar cheese and bake for another 5 minutes, or until the cheese is melted and bubbly.

Step 6: Garnish and Serve

  1. Top with chopped green onions for garnish before serving.

Enjoy this delicious Alice Springs Chicken, a perfect replica of the Outback Steakhouse favorite!




Grilled Steak and Garlic Butter Potatoes


For the Potatoes:

  • 1/2 cup (125 mL) garlic butter, divided
  • 26 ounces (740 g) Yukon potatoes, washed (peeled or unpeeled), cut into chunks
  • 1/4 cup (65 mL) diced onion
  • 2 tsp fresh parsley
  • Salt and black pepper, to taste
  • 1/3 cup (85 mL) cooked diced bacon
  • 1/3 cup (85 mL) green onions (or shallots), sliced

For the Steak:

  • 2 pounds (908 g) tenderloin or rib eye, at room temperature
  • Salt, to taste
  • 1/4 cup (65 mL) grated cheddar cheese
  • 1/4 cup (65 mL) grated mozzarella cheese


Step 1: Preheat Grill

  1. Preheat grill to medium-high.

Step 2: Prepare the Garlic Butter

  1. Divide the garlic butter in half and melt one half in the microwave for 20-30 seconds.

Step 3: Prepare the Potatoes

  1. Blend the potatoes and diced onion in a bowl.
  2. Pour the melted garlic butter over the potatoes and onion, then set aside.

Step 4: Prepare the Steak

  1. Slice the meat into 2-inch thick slices.
  2. Spread the remaining unmelted garlic butter over the steak to coat evenly.

Step 5: Assemble the Foil Packets

  1. Tear four or six 15-inch (40 cm) pieces of aluminum foil and lay them out on a work surface.
  2. Spread the steak and potatoes on the top half of each sheet.
  3. Sprinkle with parsley and season with salt and pepper.
  4. Fold the sides of the foil over the steak and potatoes, then fold the entire bottom half of the foil over the ingredients to join the ends. Seal to prevent liquid from spilling out.

Step 6: Grill the Packets

  1. Place foil packets on the hot grill, cover, and cook for 7 minutes on one side.
  2. Flip and cook the other side for 5 minutes more, until the potatoes are cooked through.

Step 7: Add Cheese and Bacon

  1. Carefully open the packets (watch out for escaping steam).
  2. Sprinkle the cheese over the potatoes and allow it to melt for another 3 minutes while leaving the packets on the grill.
  3. Top the potatoes with the cooked bacon and green onions. Season with a little more salt and pepper if needed.


After eating this, I’m never having salmon any other way!



Honey Lime Garlic Salmon


  • 4 (6-ounce) salmon fillets
  • Salt and pepper, to taste
  • 4 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • Zest of 1 lime
  • 2 tablespoons freshly chopped parsley, for garnish
  • Lime wedges, for serving


Step 1: Preheat the Oven

  1. Preheat your oven to 375°F (190°C).
  2. Line a baking sheet with foil or parchment paper for easy cleanup.

Step 2: Prepare the Salmon

  1. Season the salmon fillets with salt and pepper and place them on the prepared baking sheet.

Step 3: Make the Sauce

  1. In a small bowl, mix the melted butter, garlic, honey, lime juice, and lime zest.
  2. Evenly drizzle the mixture over the salmon fillets.

Step 4: Bake the Salmon

  1. Bake for 15-18 minutes, or until the salmon easily flakes with a fork.
  2. For a golden finish, broil for the last 2-3 minutes, watching carefully to avoid burning.

Step 5: Serve

  1. Sprinkle with freshly chopped parsley and add a squeeze of lime.
  2. Serve hot with lime wedges on the side.

Variations & Tips

  • For a spicy twist, include red pepper flakes or a touch of sriracha in the butter mix.
  • Bottled lime juice can substitute for fresh in a pinch, though fresh lime offers unmatched zest.
  • Make extra sauce for an easy meal prep solution—it’s delicious on chicken or roasted vegetables.
  • Transform leftovers into a new meal by flaking the salmon over a salad or mixing it into pasta.
  • Don’t forget the parsley garnish for a touch of elegance and a pop of color.


Lemon Cake To Die For



Lemon Cake with Lemon Glaze



  • 1 box yellow cake mix
  • 1 box instant lemon pudding
  • 2/3 cup oil
  • 3 eggs
  • 2/3 cup water
  • 1 tsp vanilla
  • 1 tsp lemon zest


  • 2 cups powdered sugar
  • 2 tbsp unsalted butter, melted
  • 2 tbsp heavy whipping cream
  • 1/4 cup lemon juice
  • Pinch of lemon zest


Step 1: Preheat the Oven

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×13-inch baking pan.

Step 2: Prepare the Cake Batter

  1. In a large mixing bowl, combine the yellow cake mix, instant lemon pudding mix, oil, water, eggs, vanilla, and lemon zest.
  2. Mix together until just combined.
  3. Spread the batter evenly in the prepared baking pan.

Step 3: Bake the Cake

  1. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Remove the cake from the oven and set it on a wire rack to cool slightly.

Step 4: Prepare the Glaze

  1. In a mixing bowl, combine the powdered sugar, lemon zest, half of the lemon juice, whipping cream, and melted butter.
  2. Add more lemon juice as needed to achieve your desired thickness for the glaze.

Step 5: Glaze the Cake

  1. Pour the glaze over the still warm cake.
  2. Let the glaze harden slightly before serving.


Chicken Salad like the one from a deli



Delicious Chicken Salad

When making a delicious chicken salad, the most important ingredient should always be the chicken. That said, you can add many things to this traditional recipe to customize it to your taste.

This homemade chicken salad is a great recipe to enjoy a deli-style meal. Discover how to prepare a tasty and simple chicken salad!

Chicken salad is a popular choice for picnics in warm weather, right? I get it every summer, and so does everyone I know. I believe I have been eating it since I was a child! It is a very important part of something. I think that if you live in the United States, you probably like chicken salad, no matter who you are!


  • 500 grams of boneless chicken breast, cut into small pieces
  • 300 grams of boneless chicken thigh, cut into small pieces
  • 2 tablespoons of olive oil
  • 1/2 teaspoon of sea salt
  • 1/4 teaspoon of black pepper
  • 1/2 teaspoon of dried onion
  • 2/3 cup of mayonnaise
  • 3 pieces of celery, chopped
  • Sea salt and black pepper to taste


Step 1: Prepare the Chicken

  1. Preheat your oven to 350°F (175°C).
  2. Lightly coat the chicken breasts and thighs with olive oil.
  3. Sprinkle with onion powder, ground black pepper, and sea salt.

Step 2: Cook the Chicken

  1. Place the chicken in a baking dish and loosely cover with aluminum foil.
  2. Bake for 25 to 30 minutes, or until the thickest part of the breast reaches an internal temperature of at least 165°F (74°C).

Step 3: Cool and Chop the Chicken

  1. Let the chicken cool down for 10 minutes, then refrigerate for 1 hour.
  2. Once cooled, cut the chicken breasts and thighs into small pieces, about 1/4 inch long and 1/2 inch wide.

Step 4: Mix the Ingredients

  1. In a large bowl, combine the chopped chicken, celery, and mayonnaise.
  2. Ensure all the ingredients are mixed well.
  3. Cover and refrigerate for 1 to 2 hours, or overnight for better flavor.

Step 5: Serve

  1. Taste and add more salt and pepper if needed.
  2. Serve and enjoy!

Saturday, July 13, 2024

Arizona Sunshine Lemon Pie



At 23, I hardly knew how to make pancakes, tomato and mozzarella…

Jerome de Oliveira was the world champion in confectionery.

The youngest world champion in the world.

He is 31 and now has two stores, one in Cannes and one in Cagnes-sur-Mer.

Nice surprise to find the recipe in special issue #2 of Fou de Pâtisserie magazine.


  • 200 grams of wheat flour
  • 100 grams powdered sugar
  • 80 grams butter
  • 1 egg
  • Pinch of salt

To decorate:

  • 4 lemons (15 cl juice and zest from 3 lemons)
  • 125 grams cane sugar
  • 50 grams butter
  • 3 eggs
  • 1 heaped tablespoon of cornstarch


1. Make the Pie Dough:

Pour the sifted wheat flour, powdered sugar, and salt into a bowl. Add the softened butter cut into pieces. Knead the dough by hand until crumbly. Add the egg and knead until you get a homogeneous dough ball. Cover with plastic wrap and refrigerate for two hours.

2. Bake the Pie Crust:

Preheat the oven to 200°C (400°F). Roll out the chilled dough between two sheets of lightly floured baking paper to a thickness of 3 mm. Transfer the dough to a greased and floured tart mold. Prick the dough with a fork, line the bottom with parchment paper, and fill with baking weights or dried beans.

Bake the crust blind for 10 minutes at 200°C (400°F). Remove the weights and parchment paper, reduce the oven temperature to 180°C (350°F), and bake for another 15 minutes until golden brown. Allow the pie crust to cool on a wire rack.

3. Prepare the Lemon Cream:

Grate the zest of 3 lemons and squeeze enough juice from all 4 lemons to measure 15 cl. In a bowl, whisk together eggs, lemon zest, and cane sugar until thickened. Add cornstarch and whisk until smooth.

In a saucepan, bring the lemon juice to a boil. Pour the hot lemon juice over the egg mixture while whisking vigorously. Return the mixture to the saucepan and cook over low heat for about 3 minutes, stirring constantly until thickened. Remove from heat and let cool slightly. Add the butter, cut into pieces, and stir until smooth.

4. Assemble the Lemon Pie:

Pour the cooled lemon cream into the prepared pie crust. Smooth the surface with a spatula. Chill the pie in the refrigerator for at least an hour before serving.

Enjoy your delicious lemon pie!

Caramel Brownie Cheesecake



Caramel Brownie Cheesecake is rich in flavor, combining chewy brownie, creamy cheesecake, and delightful caramel into one indulgent dessert. This recipe promises a decadent treat that's perfect for any occasion.


  • Flour: 95 grams (3/4 cup)
  • Salt: Pinch
  • For the Cheesecake:
  • Cream Cheese: 450 grams (16 ounces), softened
  • Sugar: 100 grams (1/2 cup)
  • Cream: 120 ml (1/2 cup)
  • Salt: Pinch for flavor


1. Prepare the Brownie Base:

  • Preheat Oven: Preheat the oven to 175°C (350°F). Line the bottom and sides of a 23cm (9-inch) baking tray with parchment paper.
  • Melt Chocolate and Butter: In a pan over low heat, melt chopped dark chocolate and butter until smooth. Remove from heat and let cool slightly.
  • Prepare Wet Mixture: Whisk together sugar, eggs, and vanilla into the melted chocolate mixture until well combined.
  • Add Dry Ingredients: Sift in flour and salt, then fold gently until combined. Pour the batter into the prepared pan and spread evenly.
  • Bake: Bake for 20-25 minutes until the brownie is dark in color and cooked through. Remove from oven and let cool while preparing the cheesecake.
  • Reduce Oven Temperature: Reduce oven temperature to 160°C (325°F).

2. Prepare the Cheesecake:

  • Beat Cream Cheese: In a mixing bowl, beat softened cream cheese until smooth.
  • Add Sugar, Cream, Eggs, Vanilla: Gradually add sugar, then pour in cream, followed by eggs and vanilla extract one by one, mixing well without over-mixing.
  • Pour Over Crust: Pour the cheesecake mixture over the cooled brownie crust and smooth the top with a spatula.
  • Bake Cheesecake: Bake at 160°C (325°F) for 45 minutes or until the cheesecake is set and the center jiggles slightly. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for about 1 hour to prevent cracking.

3. Prepare the Caramel Topping:

  • Dissolve Sugar: Melt sugar in a heavy saucepan over medium heat, stirring frequently until it turns dark brown.
  • Add Butter, Cream, Oil: Gradually add heavy cream (mixture will thicken), then add oil and continue cooking until the caramel is smooth. Remove from heat, add a pinch of salt, and let it cool slightly and thicken.

4. Refrigeration:

  • Chill Cheesecake: Refrigerate the cheesecake for at least 4 hours or overnight until fully set and flavors meld.

5. Final Steps:

  • Remove from Pan: Carefully remove the cheesecake from the pan, using a knife if needed to release it smoothly.
  • Slice and Serve: Cut into pieces with a hot, clean knife for neat slices (rinse the knife with hot water and dry between slices for cleaner cuts).

Success Tips:

  • Prevent Cracking: Avoid over-beating the cheesecake batter and allow it to cool gradually in the oven after baking.
  • Caramel Consistency: If the caramel becomes too thick to pour, gently heat until it reaches a pourable consistency.

This Caramel Brownie Cheesecake is a delightful dessert choice for any special occasion or simply to treat yourself. Its rich texture and flavors are sure to be a hit with everyone who tries it!


Simple cubed steaks




  • 4 steak cubes
  • 1/2 cup of water
  • 1 can (10.5 ounces) French Onion Soup
  • 1 can (10.75 ounces) cream of chicken soup
  • 1 packet of mixed broth


  1. Get a 6-quart slow cooker. Combine soup with broth mixture and water. Mix well.
  2. Place the meat cubes in the sauce mixture, making sure they are evenly coated.
  3. Cover the slow cooker and cook the steaks over low heat for 6-8 hours.
  4. Toward the end of the cooking time, prepare to thicken the sauce. You can certainly skip this step, but here we like a thicker sauce. In a small bowl, whisk together equal parts cornstarch and cold water (about 2-3 tablespoons each). Stir the mixture into the slow cooker.
  5. Increase the setting to high and cook for an additional 20 minutes or until the sauce thickens.
  6. Serve and Enjoy!

Crispy Apple Pastry



Crispy Apple Pastry

Crispy Apple Pastry is a delicious snack that you can prepare in just a few minutes. With soft and breathable cookies coated in apple pulp, this is the perfect snack to satisfy your sweet tooth at any time of the day. Learn how to prepare them by following these simple instructions.


  • 3 apples
  • 1 tsp cinnamon
  • 1 cup yogurt
  • 1 cup flour
  • 2 tbsp stevia or sugar
  • 1 egg
  • 1 tbsp lemon juice
  • 1 tsp baking powder
  • Oil for frying
  • Powdered sugar for sprinkling (optional)


Prepare the Apples

  1. Peel the apples and cut them into small pieces.
  2. Sprinkle cinnamon on both sides of the apple pieces to sweeten them.

Prepare the Dough

  1. In a large bowl, mix the yogurt, flour, stevia (or sugar), egg, lemon juice, and baking powder.
  2. Mix well until you get a smooth paste. If the dough is too thick, add more yogurt to reach the desired consistency.

Cover the Apple Slices

  1. Place each apple slice into the batter, making sure it is thoroughly coated.

Fry the Apple Slices

  1. Heat some oil in a pan over medium heat.
  2. Once heated, add the coated apple slices to the pan.
  3. Cook for about 2-3 minutes per side or until golden brown and crisp.

Finish and Serve

  1. Remove the apple slices from the pan and place them on a baking sheet to remove excess oil.
  2. While still hot, sprinkle with powdered sugar if desired.

Enjoy this delicious dessert that is ready in just 5 minutes! Perfect for a quick snack or dessert.

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