7 Layer Salad

 Seven Layer Salad is a delicious layered pea salad. This classic picnic recipe has been around for generations. It’s delicious, fresh and best of all cold—perfect for summer! This recipe is colorful, crunchy and creamy. It’s the perfect recipe for any warm weather gathering.

Ingredients:

1 head iceberg lettuce washed and torn into pieces

4 hard-boiled eggs chopped

2 large tomatoes chopped

1 12 ounce package frozen peas, thawed

6 to 8 strips bacon cooked and crumbled

1 cup shredded sharp cheddar cheese

½ cup finely chopped red onion

Parsley for garnish optional

For the Salad Dressing:

1 ½ cup mayonnaise

½ cup sour cream

1 teaspoon dried parsley

1 teaspoon dried oregano

1 tsp onion powder

½ teaspoon salt

¼ teaspoon black pepper

Instructions:

In a trifle bowl, layer the salad in the order of the ingredients listed starting with the chopped lettuce.

See also Peanut Butter Cup Stuffed Brookies
In a separate mixing bowl, stir together the salad dressing ingredients until smooth.

Spread the salad dressing over the top of the salad in an even layer.

Cover the salad and refrigerate for 2 hours or overnight if needed.

Prior to serving, garnish with additional cheese, bacon, peas, or freshly chopped parsley on the top, if desired.

Enjoy!

Amish White Bread

 Ingredients

2 cups warm water (110 degrees F/45 degrees C)

⅔ cup white sugar

1 ½ tablespoons active dry yeast

1 ½ teaspoons salt

¼ cup vegetable oil

6 cups bread flour

Preparation

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.

Cherry Cobbler Muffins

 Ingredients:

– 2 cups of gluten-free flour

1/2 cup of sugar, finely ground

– Baking powder, 3 tablespoons

—half a teaspoon of salt

PAID LISTING

1-Lightly whisked egg Milkshake

one cup of milk

– Melted unsalted butter, 1/4 cup

“Vanilla essence teaspoon”

– One cup of pitted and chopped cherries, either fresh or frozen

As for the topping: streusel

– 1/2 cup of packed brown sugar

– One and a half cups basic flour

ground cinnamon, measuring 1/2 teaspoon

4-Tbsp. softened unsalted butter

Instructions:

1. Grease or line a muffin pan with parchment paper and heat oven to 375 degrees F.

2 cups of flour, sugar, baking soda, and salt should be mixed together in a big basin.

Step 3: In a another dish, mix the milk, melted butter, beaten egg, and vanilla extract. Blend until all ingredients are combined.

4. Carefully combine the wet and dry components by stirring them together, being careful not to overmix.

5.Drop the chopped cherries into the batter and gently mix until they are equally distributed.

Fill up the muffin tins two-thirds of the way to the top with batter. 6.

7. For the streusel topping, combine the brown sugar, 1/3 cup of flour, and cinnamon in a small dish and whisk until well combined.Add the melted butter and stir until the mixture is the consistency of coarse crumbs.

8. Top up each muffin cup with a sprinkling of muffin batter.

Wait 20–25 minutes, or until a toothpick inserted in the middle of a muffin emerges clean, before removing from the oven. 9.10. After 5 minutes, remove the muffins from the pan and set them on a wire rack to cool.

in full.

Tips and Variations: – Use drained canned cherries or another fruit, such peaches or blueberries, instead of fresh cherries if you don’t have any on hand.

– For an extra crunch, top the streusel with 1/2 cup of chopped walnuts or pecans.

Muffins will retain their deliciously tender texture if you take care not to overmix the batter.It is not required to defrost frozen cherries before using them; Forget about thawing the dough before tossing them in the freezer.

end up drenched.

Indulge in the comforting tastes of tradition with these Cherry Cobbler Muffins. They’re a sweet reminder that life’s little pleasures may often be the most meaningful. Prepare some dough and observe their

Enjoy!

Classic roast with vegetables

 Ingredients:

*
– 3-4 lb chuck roast
– 2 tablespoons of olive oil
– Salt and pepper to taste
– 4 cloves of garlic, chopped
– 1 large onion chopped
– 4 large carrots, peeled and cut into large pieces
– 4 stalks of celery cut into large pieces
– 2 cups of beef broth
– 1 cup of red wine (optional)
– 1 can (14.5 oz) diced tomatoes
– 2 tablespoons of tomato paste
– 2 tablespoons Worcestershire sauce
– 2 teaspoons of dried thyme
– 2 teaspoons of dried rosemary
– 2 bay leaves
– Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven:
   Preheat your oven to 325°F (163°C).
2. Season and sear the meat:
   – Season the chuck roast generously with salt and pepper on all sides.
   – Heat the olive oil in a large casserole dish over medium-high heat.
   – Sear the roast on all sides until browned, about 4 to 5 minutes per side. Remove the roast and set aside.
3. Skip the aromatics:
   – In the same casserole dish, add the minced garlic and the minced onion. Sauté until onion is softened, about 3-4 minutes.
4. Deglaze and add liquid:
   – Add the red wine (if using) to deglaze the pan, scraping up any browned bits from the bottom.
   – Add the beef broth, diced tomatoes, tomato paste and Worcestershire sauce.
5. Add vegetables and herbs:
   – Return the pan-fried roast to the pot.
   – Add the chopped carrots, celery, thyme, rosemary and bay leaves. ADVERTISEMENT
6. Brase the roast:
   – Cover the casserole dish with a lid and transfer it to the preheated oven.
   – Braise for 3 to 4 hours, or until the meat is tender and flakes easily with a fork.
7. Serve:
   – Remove the roast from the oven and let it rest for a few minutes.
   – Slice or mince the roast and place it on a serving dish.
   – Pour the vegetables and sauce on top.
   – Garnish with chopped fresh parsley. Enjoy your classic pot roast with vegetables, perfect for a comforting family meal!

Enjoy!

Muddy cookies

 Ingredients:

1/2 cup (1 stick) soft butter

°1/2 cup creamy peanut butter

°1/2 cup granulated sugar

°1/2 cup light brown sugar

°1 large egg

°1 1/2 cups all-purpose flour

°3/4 teaspoon baking powder

°/4 teaspoon baking soda

°1 cup milk chocolate chips

°1/2 tsp canola or vegetable oil

°1/2 c powdered sugar

Instructions:

Preheat oven 375 degrees. Prepare a cookie sheet by lining it with parchment paper or spraying it with cooking spray.

In the bowl of a stand mixer, or using a hand mixer, mix together the butter, peanut butter, sugar, and brown sugar until creamy and light in color. Adding eggs and blend tocombined.

In a separate bowl, add flour, baking soda, and baking powder. Stir with a wire whisk. Adding to wet ingredients and blending until combined.

Shape to 1-inch balls and place on  cookie sheet. You can fit 15 in each cookie sheet because it won’t spread very much at all.

Bake 8 minutes. Immediately after cooking, take a small glass and gently press the cookie. This will flatten them as well as give those very curly edges.

Let the cookies cool on a cookie sheet for 10 minutes, then transfer to a cooling rack to cool completely.

Once cool, melt chocolate chips and canola oil in a microwave-safe bowl for 2 minutes. Stir every 30 seconds.

Immediately use a spoon and put a small amount of chocolate on each biscuit and spread it out.

Let the chocolate cool completely (about 2 hours) before sprinkling it with powdered sugar. To speed up the cooling and hardening of the chocolate, put the biscuits in the refrigerator or freezer.

Enjoy!

Savory Pork and Pepper Pie

 Ingredients:

– **For the Pie Crust:**
– 1 1/4 cups all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, chilled and diced
– 1/4 cup ice water

– **For the Filling:**
– 1 pound pork tenderloin or pork shoulder, diced
– 1 tablespoon olive oil
– 1 onion, chopped
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon dried thyme
– Salt and pepper, to taste
– 1/4 cup chicken broth
– 1/4 cup heavy cream
– 1 tablespoon fresh parsley, chopped

Instructions:

1. **Prepare the Pie Crust:**
– In a large bowl, combine the flour and salt.
– Add the diced butter and blend with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
– Stir in the ice water, a tablespoon at a time, until the dough comes together.
– Wrap in plastic and refrigerate for at least 30 minutes.

2. **Prepare the Filling:**
– In a large skillet, heat the olive oil over medium heat.
– Add the diced pork and cook until browned on all sides. Remove and set aside.
– In the same skillet, add the onion, red bell pepper, yellow bell pepper, and garlic. Cook until softened.
– Stir in the paprika, thyme, salt, and pepper.
– Return the pork to the skillet, add the chicken broth, and simmer for about 10 minutes until the liquid reduces slightly.
– Stir in the heavy cream and cook for another 2 minutes. Remove from heat and let cool slightly.

3. **Assemble the Pie:**
– Preheat the oven to 375°F (190°C).
– Roll out the pie crust on a floured surface and fit it into a pie dish.
– Pour the pork and pepper filling into the crust.
– If desired, you can create a lattice top or cover the pie with another crust layer, sealing the edges.
– Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.

4. **Serve:**
– Allow the pie to cool for a few minutes.
– Garnish with chopped parsley before serving.

Enjoy your savory pork and pepper pie!

Enjoy!

Mexican Taco Lasagna