Garlic Prego Roasted Chicken

 

Garlic-Prego Roasted Chicken

Ingredients for Chicken

• 12-15 chicken pieces
• 3 tbsp olive oil
• 3-4 tbsp peri peri spice
• 4 tbsp lemon juice
• 1 tbsp dried thyme

Ingredients for Sauce

• 1 tbsp garlic paste
• 1/4 cup melted butter
• 1 cup fresh cream
• 1 1/2 cup Prego sauce
• 3 tbsp mayonnaise

Method

1. Combine all chicken ingredients and roast until thoroughly cooked.
2. In a pan, blend all sauce ingredients and simmer for 5 minutes.
3. Pour the flavorful sauce over the roasted chicken and bake for an additional 5-10 minutes.
4. Serve and enjoy your delightful Garlic-Prego Roasted Chicken!

Churro Cheesecake Bars

 

Churro Cheesecake Bars

Make delicious cheesecake squares instead of traditional churros when you're craving something sweet. Layers of golden rolled dough encase a rich and creamy filling in this dish, which is then topped with a sugary cinnamon mixture.

Ingredients

• 0.5 cups of sugar
• 2 tablespoons ground cinnamon
• 2 cans (8-ounce) Pillsbury crescent dinner rolls
• 2 containers (8-ounce) softened cream cheese
• 0.5 cups of sugar
• 1 egg
• 1 teaspoon vanilla extract

Instructions

1. In a small bowl, whisk together 0.5 cups of sugar and 2 tablespoons of ground cinnamon. Set aside.
2. In a large mixing bowl, mash the softened cream cheese until smooth. Add 0.5 cups of sugar, 1 egg, and 1 teaspoon of vanilla extract, and mix until fully combined. Reserve this mixture.
3. Preheat your oven to 350°F (175°C). Spray a 9x13-inch baking pan with nonstick cooking spray.
4. Evenly sprinkle half of the cinnamon sugar mixture over the bottom of the prepared pan.
5. Open one can of crescent dough and lay it out on floured wax paper. Press the seams together to form a solid sheet. Gently transfer it into the pan, covering the bottom and allowing for a slight overhang.
6. Spread the cream cheese mixture evenly over the dough layer.
7. Open the second can of crescent dough, roll it out, and place it on top of the cream cheese layer.
8. Sprinkle the remaining cinnamon sugar evenly over the top layer of dough.
9. Bake for about 30 minutes, or until the top is lightly browned.
10. Allow the bars to cool completely in the pan before slicing into squares.

Enjoy your Churro Cheesecake Bars as a sweet treat anytime!

Carrot Walnut Cake

 

Carrot Walnut Cake

In search of a delicious and simple cake recipe that blends the earthiness of walnuts with the sweetness of carrots? No event is complete without this Carrot Walnut Cake. Everyone is sure to enjoy this delectable delight thanks to its rich texture and comforting flavors.

Preparation Time

• Prep Time: 1.5 hours
• Cook Time: 25-30 minutes
• Total Time: 40-50 minutes

Ingredients

• 4 eggs
• 1.5 cups (225 grams) granulated sugar
• 1 cup (200 milliliters) milk
• 1 cup (200 milliliters) oil
• 2.5 cups (475 grams) flour
• 2 packets (20 grams) baking powder
• 1 packet (1 gram) vanilla
• 2 cups shredded carrots
• 1 cup chopped walnuts
• 1/4 teaspoon cinnamon

Instructions

Set Up the Baking Dish:

1. Preheat your oven to 180°C (356°F).
2. Grease the baking dish with 1 teaspoon of solid oil.

Mix the Wet Ingredients:

1. In a large bowl, whisk together the eggs and granulated sugar until the mixture becomes frothy and pale.
2. Pour in the milk and oil, whisking for another 10 seconds.

Mix in the Dry Ingredients:

1. Sift together the flour, baking powder, and vanilla.
2. Gradually add the dry ingredients to the wet mixture while beating on low speed until just combined.

Incorporate Carrots, Walnuts, and Cinnamon:

1. Stir in the shredded carrots, chopped walnuts, and cinnamon until evenly mixed.

Bake the Cake:

1. Pour the batter into the prepared baking dish.
2. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Finishing Touch:

1. Once the cake has cooled, dust with powdered sugar before serving.

Serving Suggestions

• This cake pairs wonderfully with hot tea or coffee for an afternoon snack.
• For an extra indulgence, top it with cream cheese frosting.
• Serve with fresh fruit for a well-rounded dessert.

Recipe Tips

• Finely grate the carrots for a smoother texture.
• Toast the walnuts lightly before adding them to the batter for added flavor.
• Check the cake’s doneness by inserting a toothpick; if it comes out clean, it’s ready.

Nutrition and Storage

Nutrition per Serving (12 Servings)

• Calories: 290
• Fat: 15 grams
• Carbohydrates: 34 grams
• Protein: 5 grams
• Fiber: 2 grams
• Sodium: 180 milligrams

Storage

• Store the cake in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate for up to 7 days.
• The cake can be frozen for up to 3 months. Thaw in the refrigerator before serving.

Frequently Asked Questions

Can I use olive oil?

Yes, but coconut oil, vegetable oil, or any other neutral oil will also work.

Can I substitute other nuts for walnuts?

Absolutely! Pecans, almonds, or your favorite nuts can be used instead.

Can I add raisins or dried fruit?

Yes, adding raisins or other dried fruits can enhance both the taste and texture.

How do I make this recipe gluten-free?

Simply replace the flour with a gluten-free flour mix to make it gluten-free.

Can I replace granulated sugar with honey?

You can use honey, but be aware that it will affect the texture and sweetness slightly. Reduce the liquid ingredients accordingly.

Enjoy this easy and flavorful Carrot Walnut Cake at your next gathering or as a special treat with tea!

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!