BANANA PUDDING POKE CAKE

 

Banana Pudding Cake

The inspiration for this banana pudding cake kicked in thanks to my colleague, Heather, who loves banana candy. However, my other colleague Amanda doesn't like bananas at all — she loves the taste but not the texture. So, the idea for Banana Pudding Cake was born. All the banana pudding flavors you love — in the form of a cookie-like cake!

This version is made without banana slices, but you can definitely add some if you'd like. My husband and I decided to add fresh banana slices on top of our individual pieces of cake, which turned out to be delicious. If added during baking, the banana slices would brown quickly, but they make the cake look beautiful when served fresh on top with a Nilla wafer.

Ingredients

• 1 box of yellow cake mix
• Ingredients needed to make the cake (eggs, oil, water)
• 2 (3.4 oz) packages instant banana pudding mix
• 4 cups of milk
• 1 (8 oz) tub frozen whipped topping, thawed
• 20 pieces of vanilla wafer, crushed

Instructions

1. Prepare the cake mix according to package directions for a 9x13 cake pan.
2. Once the cake is out of the oven, let it cool for a few minutes.
3. Using the handle of a wooden spoon or spatula, poke large holes throughout the cake, making sure to go all the way to the bottom.
4. In a bowl, whisk together the instant pudding mix and 4 cups of milk until smooth.
5. Pour the pudding mixture over the cake, taking care to fill the holes with as much pudding as possible.
6. Spread the pudding evenly over the cake and gently press it into the holes with the back of a spoon.
7. Place the cake in the refrigerator to cool and set for about two hours.
8. Once the cake has cooled, spread the whipped topping evenly over the top.
9. Crush the vanilla wafers in a ziplock bag using a rolling pin, leaving a few larger pieces for added texture.
10. Sprinkle the crushed wafers over the cake. You can do this right before serving to ensure the wafers stay crispy.

Enjoy!

We'd scarf this down so fast!

 

Hot German Potato Salad Made in a Slow Cooker

Hot German potato salad, particularly when prepared in the slow cooker, is the quintessential comfort food. This salad is usually served at parties and barbecues; it originates from Germany. Its bacon, onion, and vinegar dressing is the acidic, savory component that distinguishes it from potato salads in the United States. When you're in the mood to experiment with classic European tastes but yet want to take use of current culinary techniques, this is the recipe for you.

Many different foods go well with hot German potato salad. Grilled sausages, bratwurst, or roasted meats go well with this side dish. Sauerkraut, fresh green beans, or a refreshing garden salad are perfect accompaniments to round off a heavy dinner. The tastes would go well with a chilly glass of Riesling or a crisp German lager.

Yield: 6 Servings

Ingredients

• 2 pounds of waxy potatoes, diced into 1/4-inch rounds (such as red or Yukon gold)
• 1/2 pound chopped bacon
• 1 medium-sized coarsely chopped yellow onion
• 1/4 cup apple cider vinegar
• 1/2 cup of water
• 1/2 cup of sugar
• 1/4 cup of Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh chopped parsley (for garnish)

Instructions

1. Cook the bacon until crisp in a pan over medium heat. Remove the bacon and place it on paper towels to absorb excess grease.
2. In the same pan, sauté the chopped onion in the bacon fat for 3-4 minutes, or until it starts to turn translucent.
3. In a medium bowl, whisk together the apple cider vinegar, sugar, water, Dijon mustard, salt, and black pepper. Add the cooked onions to the mixture and stir well.
4. Place the sliced potatoes in the slow cooker and pour the vinegar mixture over them. Gently stir to coat the potatoes evenly.
5. Cover and cook on high for 3-4 hours or on low for 6-7 hours, until the potatoes are tender.
6. Once done, stir in the bacon bits and garnish with chopped parsley. Serve warm.

Tips and Variations

• To make it vegetarian, sauté the onions in a tablespoon of olive oil and skip the bacon.
• If you prefer a smoky flavor, add a dash of smoked paprika.
• For a creamier consistency, stir in a few tablespoons of sour cream before serving.
• Add chopped dill pickles for a tangy twist.
• If you like it spicy, sprinkle in some red pepper flakes.

Recipe for Easy to Make Bread

 

This easy bread recipe doesn't need eggs or butter and turns out very soft and fluffy. Ideal for those who are looking for a simple and affordable way to make homemade bread without any difficult instructions. This bread is perfect for making sandwiches, toast, or having with spreads at breakfast.

Time to prepare:

• Time to prepare: 20 minutes (not including time to rest)
• Time to relax: 1 hour and 25 minutes
• Cooking time: 25-30 minutes
• Total Time: Approximately 2 hours and 15 minutes

List of ingredients:

• Water: 200 milliliters (equivalent to 0.85 cups)
• Sugar: 25 grams (2 tablespoons)
• Yeast: 3 grams (1 teaspoon)
• Flour for making bread: 300g (2 cups)
• Salt: 3 grams (1/2 teaspoon)
• Olive Oil: 20 grams (2 tablespoons)

Size of the mold:

For a 450g loaf, use a mold that is 20.8 centimeters long, 11.8 centimeters wide, and 11 centimeters tall.

Baking Temperature and Time:

Cook in the oven at 170°C (340°F) for around 25-30 minutes.

Instructions:

Make the liquid mixture:

In a big bowl, mix together 200 ml (0.85 cup) of water, 25 grams (2 tablespoons) of sugar, and 3 grams (1 teaspoon) of yeast. Stir thoroughly to make the sugar and yeast dissolve.

Combine the dry ingredients and mix to form the dough:

Slowly mix in 300 grams (2 cups) of bread or wheat flour and 3 grams (1/2 teaspoon) of salt into the wet mixture. Mix until you have a dough.

Mix in the olive oil:

Add 20 grams (2 tablespoons) of olive oil to the dough. Use a spatula to mix the oil into the dough until it is well combined.

Beginning Rest:

Place a clean kitchen towel or plastic wrap over the bowl and allow the dough to rest for around 20 minutes.

Knead the dough once more:

After 20 minutes, stir the dough once more until it is smooth. This will help the dough rise without having to knead it.

First Proofing:

Cover the dough and leave it in a warm spot for around 1 hour, or until it doubles in size.

Get the dough ready for shaping:

Put some flour on a clean surface, such as a silicone baking mat, to avoid sticking. Move the dough to the mat. Put more flour on the dough to avoid it sticking, then press down on the dough to remove air and flatten it.

Make a crease in the dough:

Fold the dough in half four times and then form it into a round ball.

Separate and Mold:

Separate the dough into 3 equal parts. Shape the dough into a tight ball by cupping your hands around it and rotating it on the surface.

Let the dough rest:

Place a towel over the dough balls and allow them to sit for around 15 minutes.

Form each part to fit the mold:

Take each portion of dough, press it down softly, and shape it into a long strip.

Second Proofing:

Place a cloth over the dough and let it rise in a warm spot for around 50 minutes, or until it fills up 80% to 90% of the mold.

Make the bread:

Heat your oven to 170°C (340°F) before using it. Cook the dough that has expanded for approximately 25-30 minutes or until it turns a golden brown color on the surface.

Chill and Serve:

Take the bread out of the oven and allow it to cool in the pan for a few minutes before moving it to a cooling rack to cool down completely. Cut and savor some freshly baked, tender homemade bread.

Key Advice:

Replace Olive Oil:

You can use different types of cooking oil like sunflower oil, vegetable oil, or canola oil instead of olive oil, depending on what you like.

Change the time and temperature for baking:

Each oven is different, so make sure to adapt the baking temperature and time based on your oven and the size of the baking mold. Keep an eye on the bread as it finishes baking to avoid burning it.

Ultra easy lemon cookies

 

Lemon Butter Cookies Recipe

Ingredients

• 150 grams of flour
• 100 grams of butter
• 1 untreated lemon
• 1 egg
• 200 grams of powdered sugar
• 1/2 teaspoon baking powder

Preparation

1. Step 1: Preheat the oven to 180°C (th 6). Cover your baking tray with baking paper.
2. Step 2: Mix the soft butter with the sugar and add the egg. Stir well, then gradually add the flour and baking powder.
3. Step 3: Using a grater, rub the skin of the lemon to obtain fine zest. Squeeze the lemon and add both the juice and zest to the dough. Stir to combine.
4. Step 4: Make small piles of dough, spaced out on the baking tray. Bake for 10 minutes.

Enjoy your delicious lemon butter cookies!

Nothing beats the way my nana

 

Peach Fritters Recipe

Ingredients

Ingredient	Quantity
All-purpose flour	1 cup
Granulated sugar	¼ cup
Baking powder	½ teaspoon
Salt	¼ teaspoon
Ground cinnamon	¼ teaspoon
Ground nutmeg	¼ teaspoon
Eggs	2 large
Milk	⅓ cup
Vanilla extract	1 teaspoon
Diced fresh peaches	1½ cups (about 2 medium peaches)
Vegetable oil	For frying
Powdered sugar	For dusting

Instructions

1. Prepare the Batter: In a medium bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. In another bowl, whisk together the eggs, milk, and vanilla. Pour the wet ingredients into the dry ingredients and stir until combined.
2. Mix in Peaches: Gently fold in the diced peaches until evenly distributed.
3. Heat the Oil: In a large skillet or deep fryer, heat vegetable oil over medium heat to 350°F (175°C).
4. Fry the Fritters: Drop about 2-3 tablespoons of batter into the hot oil, flattening slightly. Cook for 2-3 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
5. Dust with Powdered Sugar: Dust the fritters with powdered sugar.
6. Serve: Serve warm with honey, ice cream, or as is.

Best crack cake

 

Crack Cake Recipe

It’s been a little over a year, and my crack cake recipe is the most Googled recipe I’ve ever searched for. I want to thank everyone who took the time to check out my recipe and share it with their friends. I think it’s very popular because the cake is so delicious! Plus, it’s very easy to make, like all of my recipes. So remember, this cake prepares you for greatness! In this recipe, we’ll cover how to make Crack Cake, along with some tips to ensure your cake looks perfect!

What I like most about this cake is the variety of ingredients. I admit I wasn’t sure how all the ingredients interacted with each other, but I’m happy to say it turned out great. I also like that my recipe calls for wine because I enjoy having a cup while cooking. Many people have asked me if they can substitute the wine for water, and the answer is yes. Your cake may not turn out quite as delicious, but it will definitely still be moist. The same goes for substituting wine in the cake coating—you might lose some flavor, but you still achieve the same moist effect.

Ingredients

• 1 box of Duncan Hines yellow cake mix
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1 packet instant vanilla pudding mix
• 2 teaspoons of cinnamon
• 4 eggs
• 3/4 cup of water
• 3/4 teaspoon of oil
• 1/2 cup white wine (any kind)

Preparation

1. Preheat the oven to 350 degrees Fahrenheit.
2. Mix all the above ingredients by hand or with a mixer.
3. Grease the baking pan with butter or non-stick spray.
4. Pour the batter into the prepared mold.
5. Bake for 1 hour.
6. When the cake comes out of the oven, dissolve 1 stick of butter in 1 cup of sugar and 1/4 cup of wine.
7. Pour this mixture over the hot cake.
8. Carefully return the cake from the pan to a plate and serve.

Enjoy!

Delicious! Nine years later and people still love

 

Recipe Items

• 1 lb. of ground meat
• 4 cups of peeled and thinly sliced potatoes
• 1 small chopped onion
• 2 handfuls of crumbled cheddar cheese
• 1 can cream of mushroom soup
• 1/2 cup cream
• Salt and pepper to taste
• 1 tbsp butter

Instructions

1. Preheat your oven to 350°F (175°C).
2. Cook the chopped onion and ground beef in a large pan over medium heat until the onion is soft and the meat is browned. Drain any excess fat.
3. Grease a 9×13 inch baking dish with butter. Layer half of the thinly sliced potatoes on the bottom of the dish.
4. Spread the cooked ground beef and onions evenly over the potatoes.
5. In a small bowl, combine the cream of mushroom soup, cream, salt, and pepper. Pour half of this mixture over the potatoes and meat.
6. Sprinkle 1/4 cup of crumbled cheddar cheese on top of the mixture.
7. Add the remaining potatoes as the next layer, then pour the rest of the soup mixture over the top.
8. Cover the dish with foil and bake for 30 minutes.
9. Remove the foil, sprinkle the remaining cheese on top, and bake for an additional 10-15 minutes until the potatoes are soft and the cheese is golden and bubbly.
10. Let the casserole cool for a few minutes before serving to allow the layers to set.

Changes and Hints

• Add garlic powder or paprika to the meat for extra flavor.
• You can substitute cream of chicken soup for the cream of mushroom if preferred.
• For added vegetables, try layering green beans or peas between the potatoes and meat.
• For a crispier topping, sprinkle breadcrumbs mixed with melted butter during the final bake.