Simply Recipes

Chicken Thighs In Air Fryer

2022-05-17T05:53:00.001-07:00

Chicken Thighs In Air Fryer

Ingredients:

4 bone-in chicken thighs, ~2 lbs.

1/2 tablespoon garlic powder

2 teaspoons paprika

1 tablespoon dried thyme

½ teaspoon salt

2 teaspoons brown sugar

2 tablespoons olive oil

Instructions:

Preheat the air fryer to 400ºF and spray the inside of the basket with non-stick cooking spray.

Add the garlic powder, paprika, dried thyme, salt, and brown sugar to a bowl and mix until combined.

Pat the chicken thighs dry with a piece of paper towel and sprinkle the dry rub over the chicken thighs. Be sure the dry rub covers the entire chicken thigh.

Place the chicken thighs skin side down into the air fryer and drizzle the chicken thighs with olive oil. You may have to do this in two batches depending on the size of your air fryer.

Set the air fryer for 8 minutes, flip the chicken thighs, and cook the chicken thighs for an additional 6-10 minutes depending on the size of your thighs.

If the internal temperature of the chicken is 165ºF and the skin is crispy, remove the chicken thighs from the air fryer. If you would like your chicken thighs crispier, cook them for an additional 2 minutes.

Let the chicken sit for 3-5 minutes and enjoy

Slow Cooker Beef Brisket

2022-05-04T01:05:00.002-07:00

Slow Cooker Beef Brisket

Ingredients

3 Tbsp Olive oil to sauté, divided

4 lb beef brisket

2 tsp sea salt , or to taste

1 tsp black pepper, freshly ground

1 lb yellow onions (2 medium), sliced into thick strips

1 lb mushrooms, thickly sliced

6 garlic cloves, peeled and chopped (not pressed)*

2 cups low sodium chicken stock or beef broth

2 1/2 Tbsp Worcestershire sauce

Instructions

Generously season brisket with about 2 tsp salt and 1 tsp black pepper. Heat large heavy skillet or cast iron pan over high heat.

Add 1 Tbsp oil and when hot, add brisket (fat side down). Sear 4-5 min per side or until browned on both sides. Transfer to slow cooker, fat side facing up.

In the same pan, add 1 Tbsp oil and sliced onions. Sautee 5-7 min or until onions are caramelized. Place onions over brisket.

In the same pan, add more oil as needed and saute mushrooms until soft (5 min). Place mushrooms into the slow cooker and sprinkle chopped garlic over the top.

Combine 2 cups chicken broth with 2 1/2 Tbsp Worcestershire sauce and pour mixture over meat.

Cover and cook on low 7 to 8 hrs or until cooked through and easy to pull apart with forks. Turn off slow cooker and rest 15 min with the lid on.

Remove and discard excess fat from the top** then pull the beef apart with forks and keep it in the slow cooker to soak up the juices which will add amazing flavor and keep meat tender.

Serve beef brisket and mushrooms, spooning slow cooker juices over the top.

ARE YOU KIDDING ME CAKE

2022-04-19T06:14:00.003-07:00

ARE YOU KIDDING ME CAKE

So easy and only 3 ingredients!!!!

3 large eggs

1 box cake mix (any flavor)

1 can pie filling (any flavor)

Put the three ingredients into a bowl, mix them well, and bake for 35 minutes at 350 degrees in a 9 x13 pan.

It’s got almost a pudding-cake kind of consistency, lighter than pound cake. It’s spotted on the inside with little pieces of whatever fruit filling you are using. The edges are crispy, like you would get on brownies.

Combination ideas:

Pineapple cake mix and blueberry filling

Chocolate cake mix and cherry filling

Yellow cake mix and cherry filling

Yellow cake mix and blueberry filling

Butter pecan cake mix and apple filling

Yellow cake mix and apple filling

Yellow cake mix and blackberry filling

Strawberry cake mix and blueberry filling

old fashioned coconut cake

2022-04-19T06:04:00.003-07:00

old fashioned coconut cake

Ingredients

FOR THE CAKE:

5 egg whites, room temperature

¾ cup buttermilk

¾ cup unsalted butter, softened to room temperature

1 ¾ cup granulated sugar

1 tsp vanilla extract

½ tsp almond extract

2 ½ cup cake flour

1 Tbsp baking powder

½ tsp kosher salt

1 cup shredded, sweetened coconut

FOR THE FROSTING:

½ cup unsalted butter, softened

1 packages (8 oz) cream cheese, softened to room temperature

5 cups powdered sugar

¼ cup heavy cream

2 cups shredded, sweetened coconut

Instructions

FOR THE CAKE:

Whisk together the egg whites and ¼ cup of the buttermilk in a small bowl until slightly combined. Set aside.

In a mixing bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg white mixture until fully blended. Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in coconut.

Spray two 9-inch cake pans with baking spray. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.

FOR THE FROSTING:

Beat butter and cream cheese for 3 minutes using whisk attachment on an electric mixer. Add in powdered sugar and heavy cream. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.

To assemble, place one layer of cake on a cake stand. Add a large amount of frosting to top and smooth with an offset spatula. Top with second layer of cake. Apply frosting to entire cake. To add the coconut to the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut). Fill hand with coconut and press gently into sides of cake. Repeat until desired amount of coconut applied. ENJOY

Cucumbers with a BANG!

2022-04-19T03:55:00.002-07:00

Cucumbers with a BANG!

Be careful as these are addictive!

INGREDIENTS:

Baby cucumber

Lemon juice

Olive oil

Salt and pepper

Chile powder

Instructions

Chop a baby cucumber and add lemon juice, olive oil, salt and pepper and chile powder on top. YUM!!

CAKE MIX WAFFLES

2022-04-02T05:55:00.003-07:00

CAKE MIX WAFFLES

Waffles that taste like delicious cake and look like waffles. They can be eaten for breakfast or as a yummy dessert. Waffles can be served with ice cream, whipping cream or any other sauces or toppings. More than one type of batter can be combined and swirled into the waffle maker to make fun colors and flavors.

You need:

⁪

°Any boxed cake mix you want

(Red Velvet, Devil’s Food, Strawberry, Chocolate, etc.)

Directions:

⁪

Follow the instructions on the cake box to prepare the mixture and simply make your waffles with a waffle maker instead of baking a cake!

⁪

Add your own toppings

⁪

– fresh fruit

– ice cream

– nuts

– cherries

-water

a drizzle of fudge, caramel or strawberry

Enjoy!

Banana Split Trifle

2022-04-02T05:34:00.001-07:00

Banana Split Trifle

Ingredients

1 box yellow cake mix + ingredients per box instructions
1 box instant vanilla pudding + milk per box instructions
3 bananas, sliced
1 ½ cup strawberries, sliced
1 cup crushed pineapple, drained
1 cup maraschino cherries, halved
1 - 8 oz tub cool whip
½ cup walnuts, chopped
¼ cup chocolate syrup

Instructions

FIRST STEP:

Bake cake per box directions, cool completely, and cut into cubes

In a bowl whisk pudding and milk until smooth

SECOND STEP:

In a large clear glass bowl layer the dessert as follows:

Cake, pudding, bananas, strawberries, pineapple, cool whip, cherries, nuts, chocolate syrup

THIRD STEP:

Repeat layers until dish is full

FOURTH STEP:

Serve and enjoy!

Peanut Butter Pie with No-Bake Cookie Crust

2022-03-30T09:59:00.002-07:00

Peanut Butter Pie with No-Bake Cookie Crust

Ingredients

For the Crust:

1 3/4 cups white sugar

1/2 cup milk

1/2 cup butter

4 tablespoons unsweetened cocoa powder

1/2 cup crunchy peanut butter

3 cups quick-cooking oats

1 teaspoon vanilla extract

For the Filling:

1.5 cups creamy peanut butter

1 8 ounce package cream cheese

2.5 cups confectioners' sugar

2 12 ounce containers frozen whipped topping, thawed

Instructions

For the Crust:

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla.

On a piece of wax paper, drop 6-8 tablespoon sized cookies. Set aside.

Lightly spray a deep dish pie plate with non-stick spray. Using your hands, spread the cookie dough around & up the diameter of the dish. As it cools, the cookie dough will begin to set so you may need to wait 5-7 minutes for the dough to cool enough to stay in place it will. Refrigerate to set.

For the Filling:

In a large bowl, mix together peanut butter, cream cheese and sugar. Stir whipped topping into peanut butter mixture. Whisk until smooth and no lumps remain.

Pour filling into cookie dough pie crust and refrigerate for about 3 hours until pie is firm.

Garnish with the extra cookies & whipped cream (if desired).

Buttermilk biscuits and sausage gravy

2022-03-30T09:52:00.004-07:00

Buttermilk biscuits and sausage gravy

INGREDIENTS

+Dry ingredients:

°2 cups all-purpose flour

°1 tablespoon baking powder

°½ teaspoon of soda

°¾ teaspoon of salt

+Wet Ingredients:

°½ c vegetable shortening or butter

°¾-1 c cold buttermilk

°melted butter or heavy cream for brushing the top

+For the sauce:

°1 lb hot country sausage

°½ cup flour

°1 teaspoon plain or seasoned salt [more or less to taste]

°1 teaspoon ground black pepper [more or less to taste]

4 ½ to 5 cups of milk

Instructions

To make the cookies: Preheat the oven to 450°F and line a baking sheet with parchment paper. Sifting dry ingredients in a mix bowl.

Cube the shortening or butter, then cut into the dry ingredients. You can do this by hand with a pastry blender or with your food processor, Pulse until it becomes crumbly and looks like peas.Stir in the cold buttermilk, until the dough is well moistened. Sometimes I use ¾ cup and sometimes up to 1 cup buttermilk. The dough should not be too wet, but slightly stickyRoll out on a lightly floured surface about ¾ inch thick and cut into rounds. Brush off excess flour.

Brush tops with melted butter or heavy cream and bake at 450°F for 13-15 minutes, until lightly browned and puffed. Yield: 8 [3] inch cookies or 10 [2] inch cookies

To make the sauce: Place the sausage in a heavy-bottomed saucepan or cast iron skillet. Cook over medium-high heat until no pink remains. Break up the sausage with a spoon while cooking.

Cook until browned.

Drain all but 3 tablespoons of pan juices from pan. Sprinkle all-purpose flour over the sausage. Stir until sausage is coated, continuing to cook until lightly browned. Season with salt and black pepper.

Over medium-high heat, begin to add the milk, stirring constantly. Add 4 cups, adding more as needed to thin to desired textureOnce all the milk has been added, bring to a boil. Lower the heat and cook for 5 minutes, stirring occasionally.

Serve immediately over warm crackers sprinkled with black pepper.

New York Cheesecake

2022-03-30T09:44:00.006-07:00

New York Cheesecake

Ingredients

5 large eggs, room temperature

2 cups (one pint) sour cream, room temperature

4 8-ounce packages cream cheese, room temperature

8 tablespoons (one stick) unsalted butter, room temperature

1 1/2 cups sugar

2 tablespoons cornstarch

1 1/2 teaspoons vanilla extract

1 teaspoon fresh lemon juice

1 teaspoon grated lemon zest

Directions

Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.

In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.

In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.

Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.

Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.

Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.

No-Bake Chocolate Oatmeal Bars

2022-03-27T07:20:00.004-07:00

think that its difficult to need to get in the kitchen during the center of the mid-year in Arizona. That is to say, who can accuse me when temps are at 115?! This spot is HOT, yet that doesn’t mean our longing for treats is no more. All things being equal, we attempt to make whatever number brisk and no heat treats as could be allowed. We as of late attempted some No-Bake Chocolate Oat Bars that the whole family adored, and I needed to impart the formula to you all today.

These Oat bars resembled a more chocolatey and flavorful granola bar, which implies they were adored by all. Layers of oat and chocolate all finished off with a sprinkle of much more chocolate made up this yummy treat. The best part? NO BAKING included!! Not exclusively are these ideal for late spring, yet they’re incredible throughout the year and can give you the vibe of a flavorful heated chocolate and oat treat without really preparing them!

The exemplary soften in-your-mouth chocolate oats no heat bars are mainstream for a generally excellent explanation – they’re difficult to quit eating! From the outset, customary chocolate no-prepare plans—made with healthy cereal rather than flour—may appear to be a sound decision. Be that as it may, with a large portion of some margarine and two full cups of refined sugar stuffed into customary no-heat bar plans, they’re truly off by a long shot.

Ingredients

1 cup butter

1/2 cup brown sugar packed

1 teaspoon vanilla extract

3 cups rolled oats

1 cup semisweet or dark chocolate chips

1/2 cup peanut butter

Instructions

Line an 8-inch or 9-inch square baking dish with parchment paper and set aside. Overhangs the edges of the foil to lift the bars easier from the baking dish. (You can use a 9×13-inch if you want thinner bars.)

Melt butter and brown sugar in large saucepan over medium heat, until the butter has melted and the sugar has dissolved. Stir in vanilla. Mix in the oats.

Cook over low heat 3 to 4 minutes, or until ingredients are well blended.

Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down. Reserve the other half for second layer.

To make the filling, melt the peanut butter and chocolate chips together in a small microwave-safe bowl and stir until it’s smooth.

Pour the chocolate mixture over the crust in the pan, reserving about 1/4 cup for drizzling and spread evenly.

Pour the remaining oat mixture over the chocolate layer, pressing in gently and drizzle with the remaining chocolate mixture.

Refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Note: Like any no-bake cookie, the final texture of these really depends on how long you boil the sugar mixture. If it doesn’t boil long enough, the cookie/bars mixture will be too soft, if you boil too long, they could turn out dry and crumbly.

Chocolate Cherry Cheesecake

2022-03-27T07:13:00.003-07:00

Chocolate Cherry Cheesecake

Get ready for the “wow factor” when you bring out this beautiful dessert. Looks like it took hours to make, but you can be busy with other things while it’s baking and chilling.

Ingredients:

°2 cups chocolate cookie crumbs (or use the premade Oreo)

°3 tablespoons butter, melted

°4 packages (8 oz each) cream cheese, softened

°3 eggs

°3/4 cup sugar

°1/2 teaspoon almond extract

°1/2 cup whipped cream

°1 can (21 oz) cherry pie filling (reserve 1/4 for filling)

°1/2 cup whipped cream

°1 cup semi-sweet chocolate chips (6 oz)

°1/4 cherry pie filling reserved for garnish

Instructions

Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press bottom and 1 inch up sides of ungreased 10 inch springform pan.

In bowl, beating cream cheese with an electric mixer on speed to smooth. Adding 1 egg at time, beat well after every addition. Stir in sugar and almond extract until smooth. Adding 1/2 cup whip cream; mix well.

Pour 3 1/2 cups cream cheese mixture into crust-lined pan, spreading evenly. Gently spoon 1 cup pie filling evenly over cream cheese layer (reserve remaining pie filling for garnish). Spoon remaining cream cheese mixture evenly over pie filling.

Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on wire rack for 1 hour.

In a 1-quart saucepan, heat 1/2 cup whipping cream to a boil over medium-high heat. Remove from fire. Stir in chocolate chips until melted.

Line a cookie sheet with waxed paper. Remove the side of the mold. Place cheesecake on a paper-lined cookie sheet. Spread frosting over cooled cheesecake, letting some drip down the side. Refrigerate at least 3 hours or overnight. Serve topped with remaining pie filling.

Enjoy !

HOMEMADE CINNAMON BITES

2022-03-27T07:08:00.004-07:00

HOMEMADE CINNAMON BITES

Ingredients:

1 roll of small canned biscuits

1/4 cup sugar

1 teaspoon cinnamon

1/2 stick butter (1/4 cup)

Icing:

powdered sugar (maybe a 1/2 cup-ish?)

couple teaspoons milk (not sure how much, just add drops and mix until you get the consistency you want)

drop of vanilla

Directions:

Heat oven to 350 degrees

Put butter in a pie plate in the oven as it heats and removes when the butter is melted

Cut biscuits into quarters, covering the bottom of pie plate, on top of melted butter (I use scissors)

Mix together sugar and cinnamon and sprinkle over top

Bake for 15 minutes

While baking, mix together icing ingredients

After removing from oven, drizzle immediately with icing, and serve!

Beefy Nacho Cheese Wrap

2022-03-23T10:49:00.005-07:00

Beefy Nacho Cheese Wrap

Ingredients

1 lb ground beef

1 packet taco seasoning mix

1/4 cup water

1/2 cup queso or nacho cheese dip

6 Large burrito-size flour tortillas 10 or 12 inch

6 to stada shells or corn tortillas see note

1/2 cup sour cream

2 cups shredded lettuce

1 to mato diced

1/4 cup minced cilantro

juice of 1 lime

1 cup shredded Mexican cheese blend

Instructions

Heat a large skillet to medium/high heat for 2-3 minutes. Add beef to skillet and cook and crumble the ground beef until no longer pink; Drain grease. Stir in the taco seasoning mix and water and allow mixture to simmer for 10 minutes.

On a clean flat surface, lay one flour tortilla on a flat surface. Spread about 2 tablespoons of queso on the center of tortilla, Top with about 1/2 cup of taco meat. Top the meat with 1 tostada, Spread a thin layer of sour cream over the tostada shell. Top with lettuce, tomato, cilantro, a sprinkle of lime and shredded Mexican cheese.

To fold the crunch wrap, start with the bottom of the flour tortilla and fold the edge up over the center. Continue to work your way around, folding the flour tortilla over the center fillings. If there is a spot left open in the center, cut a piece of another flour tortilla and tuck it in the center, so it’s fully covered. Repeat with all remaining tortillas, tostadas and fillings.

Heat a medium non-stick pan to medium heat; pray with cooking spray or drizzle with a light layer of oil. Place one crunch-wrap seam-side down onto the skillet. Cook for 2 – 3 minutes per side or until golden-brown and crunchy. Repeat process with all crunch-wraps. Serve hot

Croissants

2022-03-23T10:44:00.008-07:00

Croissants

INGREDIENTS

1 1/4 teaspoons active dry yeast

3 tablespoons warm water (110 degrees F/45 degrees C)

1 teaspoon white sugar

1 3/4 cups all-purpose flour

2 teaspoons white sugar

1 1/2 teaspoons salt

2/3 cup warm milk

2 tablespoons vegetable oil

2/3 cup unsalted butter, chilled

1 egg

1 tablespoon water

Directions :

Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.

Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume, about 3 hours. Deflate gently, and let rise again until doubled, about another 3 hours. Deflate and chill 20 minutes.

Massage butter until pliable, but not soft and oily. Pat dough into a 14×8-inch rectangle. Smear butter over top two thirds, leaving 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14×6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14×6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.

To shape, roll dough out to a 20×5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.

Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.

One Pot Taco Pasta

2022-03-10T14:50:00.001-08:00

One Pot Taco Pasta

have to some degree a fixation on one-pot pasta. It’s the dish I go to when I haven’t made an arrangement for supper and I need to get something on the table in less than thirty minutes since it never fizzles and it just dirties one dish. (And furthermore – hi, it’s delightful.) There are innumerable assortments you can go to (stew macintosh, stroganoff style, messy shells) however when I’m in the disposition for something with some zing and zip, this One Pot Taco Pasta is the place where it’s at. It’s done in a short time and has a delectable taco-enlivened gentle zestiness that the entire family adores.

So indeed, it’s actual, this pasta is altogether one pot. As in, the pasta cooks in the sauce. How’s that for simple? You essentially start by sautéing your ground meat with some onion and garlic and adding the remainder of the treats in to stew together.

That incorporates taco preparing and salsa, which are the primary gatherings answerable for the flavor here. That additionally implies you can pick assortments with the degree of heat and flavor you love. The mildest of taco flavors? That turns out great. Fire-cooked salsa? Put it all on the line. Habañero salsa? You should be valiant

INGREDIENTS

1 lb ground beef

1/2 cup onion, diced

2 cloves garlic, minced

2 tablespoons taco seasoning

3 cups chicken broth

1 cup salsa

1/2 lb large shell pasta

1 cup cheddar cheese, grated

1 cup Monterey Jack cheese, grated

Kosher salt and freshly ground black pepper, to taste

PREPARATION

Heat a large skillet over medium heat. Add ground beef. Once half is cooked, add onion and continue cooking until no longer pink.

Drain grease if needed. Add garlic and cook 30 seconds.

Stir in taco seasoning, salsa, and chicken broth. Bring to a simmer and stir in pasta.

Cover and let simmer until pasta is cooked through and most liquid has absorbed, 10-15 minutes, stirring occasionally.

Stir in cheeses and season to taste. Enjoy!

Blooming Quesadilla Ring

2022-03-10T14:45:00.004-08:00

Blooming Quesadilla Ring

Impress your guests with this blooming quesadilla ring! Quesadillas are a great appetizer and dinner recipe, but a quesadilla ring takes this easy, crowd-pleasing recipe to a whole new level!

Using tortilla shells that are cut in half, filled with chicken and cheese, and rolled up, then, placed in a giant ring. This pull-apart appetizer is always a fan favorite!

This blooming quesadilla ring recipe is a unique appetizer dish that everyone goes crazy over. This show-stopping appetizer is great for Thanksgiving, Christmas, New Year’s Eve and always a total hit at our Super Bowl party!

You can serve these quesadillas with your choice of sides and garnishes. I like to have sides of shredded lettuce, olives, salsa, guacamole, and sour cream.

That way each person can top it off and make their quesadilla however they like. Not only is this so delish, but it also looks amazing. It’s called the blooming quesadilla because it looks like a flower when it’s all put together!

Ingredients

20 soft flour tortillas

4 cups finely shredded colby and monterey jack cheese

3 cups shredded cooked skinless boneless chicken breast

1 yellow bell pepper seeded and diced

½ cup finely diced sweet yellow onion

½ cup finely diced red onion

½ cup salsa your favorite brand

1 cup taco sauce your favorite brand

2 cups finely shredded cheddar cheese

2 tablespoons fresh cilantro chopped (optional garnish)

Instructions

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Put a large, wide mouth glass jar in the center of the baking sheet.

Using a cutting board and a sharp knife, or a pizza cutter, cut the tortilla’s in half. Cover the halved tortilla’s with a clean dry cloth and set aside.

In a large mixing bowl, combine the shredded cooked chicken, diced yellow pepper, finely diced yellow and red onion, the salsa and the taco sauce. Stir well until all of the ingredients are completely incorporated.

Sprinkle 1 ½ to 2 tablespoons each of the shredded colby monterey jack cheese and the chicken mixture.

Roll each of the halved, “filled” tortillas into a cone shape. Be careful not to squish out the filling. The small, pointed ends of the cones need to touch the wide mouth jar and form a ring around the jar.

Once you have made a complete bottom layer, about 12-13 cones, sprinkle 3/4 cup of the shredded cheddar cheese on top of the ring.

Repeat the ring of cones for a second layer, and top with 1 cup of the colby and monterey jack cheese.

Repeat for the 3rd and final ring. Remove the glass jar from the center of the cones.

Bake for 15 to 20 minutes, or until the edges of the cones are golden brown and the cheese is melted.

Using the edges of the parchment paper, carefully transfer the quesadilla ring to a heat safe serving plate. (If you are wanting to trim the excess parchment paper, be very careful not to touch the hot cheese)

Serve the quesadilla ring with your favorite salsa or dipping sauce. Any leftovers can be stored in the refrigerator in an airtight container.

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

2022-03-09T01:19:00.003-08:00

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

Ingredients:

4 cups (8 slices) cubed white bread

1/2 cup raisins

2 cups milk

1/4 cup butter

1/2 cup sugar

2 eggs, slightly beaten

1 tablespoon vanilla

1/2 teaspoon ground nutmeg

Sauce

Ingredients:

1/2 cup butter

1/2 cup sugar

1/2 cup heavy whipping cream

1 tablespoon vanilla

Directions:

Pudding:

Heat oven to 350°F.

Combine bread and raisins in large bowl.

Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes.

Stir in all remaining pudding ingredients.

Pour into greased 1 1/2-quart casserole.

Bake for 40 to 50 minutes or until set in center.

Sauce:

Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes).

Take off the heat and stir in vanilla.

To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated

1/2 cup firmly packed brown sugar

Apple-Cream Cheese Bundt Cake

2022-03-09T01:13:00.004-08:00

Apple-Cream Cheese Bundt Cake

Ingredients:

CREAM CHEESE FILLING

1 (8-oz) package cream cheese, softened

1/4 cup (4 tablespoons) unsalted butter, at room temperature

1/2 cup granulated sugar

1 large egg, at room temperature

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

CAKE

1 cup finely chopped pecans (plus extra for garnish, optional)

3 cups all-purpose flour

1 cup granulated sugar

1 cup packed light brown sugar

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground nutmeg

1/2 teaspoon ground allspice

3 large eggs, lightly beaten

3/4 cup canola oil

3/4 cup unsweetened applesauce

1 teaspoon vanilla extract

3 cups peeled and finely chopped Gala apples (about 2-3 medium apples)

PRALINE FROSTING

1/2 cup packed light brown sugar

1/4 cup (4 tablespoons) unsalted butter

3 tablespoons milk

1 teaspoon vanilla extract

1 cup confectioners’ sugar

Directions:

Preheat oven to 350°F.

To make the filling: Add the cream cheese, butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined and smooth. Add the egg, flour and vanilla and continue beating just until incorporated. Set aside.

Place the pecans on a rimmed baking sheet and toaste in the oven for 8-10 minutes, or just until fragrant. Remove the pan to a wire rack.

In a large bowl, whisk the flour, both sugars, the cinnamon, salt, baking soda, nutmeg and allspice together. Add the eggs, oil, applesauce and vanilla and mix just until combined (I started with a whisk and switched to a rubber spatula). Fold in the toasted pecans and chopped apples until distributed throughout the batter.

Spoon about 1/2 to 2/3 of the cake batter into the prepared 12-cup bundt pan. Top evenly with the cream cheese filling, leaving a 1-inch border around the edge of the pan (I found this tricky, just do the best you can). Use a thin paring knife to swirl the cream cheese filling with the cake batter just a few times – less is more. Top the filling with the remaining cake batter.

Bake for 60-75 minutes, or until a thin knife inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and cool for 15 minutes, then invert the cake onto the rack and allow to cool completely (at least 2 hours).

To make the frosting: Combine the brown sugar, butter and milk in a 2-qt saucepan. Set over medium heat, and bring to a boil, whisking almost constantly. Boil for 1 minute, whisking constantly. Remove the pan from the heat and stir in the vanilla. Whisk in the confectioners’ sugar, a little at a time, until it is completely incorporated and the frosting is smooth. Gently stir the frosting until it starts to thicken, then pour it over the cooled cake. (The frosting will set up quickly, so don’t make it in advance – wait until the cake has cooled completely.) Garnish with extra pecans, if desired.

STRAWBERRY PIE

2022-03-09T01:08:00.003-08:00

STRAWBERRY PIE

All you need is :

1 cup white flour.

1/2 cup sugar.

1/2 cup softened butter.

2 cups water.

1 cup cornstarch.

1 pkg strawberry jello.

1 1/2 cups sugar.

2 quart fresh strawberries.

DIRECTIONS :

Step 1:

Prepare our crust: Mix sugar, butter, and flour using your hands. And press into a deep pie plate.

Bake for 8-10 min at 350 degrees F.

Step 2:

In a boiling bowl combine sugar, cornstarch, and 2 cups of water, stirring, until thick and clear. Add strawberry jello mix well and remove it from heal. Let it cool.

Step 3:

Pour the filling into the pie shell.

Step 4:

Add fresh strawberries on top and store it in the refrigerator until set.

Step 5:

Serve with whipped cream.

Enjoy !!!

Chicken and Broccoli Lasagna

2022-03-04T07:26:00.003-08:00

Chicken and Broccoli Lasagna

Ingredients

°500 g button mushrooms

°½ head of broccoli

°3 chicken breasts (about 450g)

°3 sprigs of thyme

°16 sheets of lasagna noodles

°200 g grated parmesan

°2 tbsp olive oil

°30 cl of dry white wine

°25 cl liquid cream

°2 onions

°2 cloves of garlic

°Salt and pepper

+For the bechamel

°80g cornstarch

°1 liter of milk

°40g butter

INSTRUCTIONS :

Cut the chicken breasts into pieces then chop them with an electric mincer.

Remove the earthy part of the feet then rinse the mushrooms. Dry them and then chop them finely.

Wash, dry then cut the broccoli into small bouquets to mix them finely (to obtain a semolina).

Peel and chop the onions. Chop the garlic cloves. In a saucepan, sauté the garlic and onions in a little oil.

Add the ground chicken and cook for a few minutes, stirring. Add the white wine and the thyme leaves.

Add the sliced mushrooms. Season with salt and pepper, mix well and leave to simmer, covered, for about 20 minutes. Cream at the end of cooking.

Prepare the béchamel: in a saucepan, dissolve the cornstarch in a stock of cold milk then pour in the rest of the milk. Bring to a boil, whisking constantly. When the béchamel thickens (after about 1 min) add the butter and 150 g of grated parmesan. Mix well.

In a gratin dish (square or rectangular) pour a little mushroom sauce. Add in successive layers (to be repeated until all the ingredients are used up): the lasagna sheets, the parmesan bechamel sauce, the broccoli semolina and the mushroom sauce. Finish with a layer of béchamel. Finish with a layer of béchamel. Sprinkle with the remaining 50 g of parmesan then bake for 20 minutes, covered, under parchment paper (or aluminum foil

the end of cooking, remove the parchment paper and brown on the grill for about 5 minutes.

Enjoy

Blueberry Buttermilk Cake

2022-03-04T07:16:00.004-08:00

Blueberry Buttermilk Cake

simple blueberry cake recipe, made with buttermilk, makes the cake extra moist. * Ingredients +Servings: 12 ° 4 cups all-purpose flour ° 3 tablespoons. Baking powder ° 1 c. baking soda

° 1 c. salt ° 1/2 cup butter ° 1 cup sugar ° 2 eggs ° 1 c. 1 teaspoon vanilla extract

° 2 cups of milk ° 2 cups of fresh blueberries ° 2/3 cup all-purpose flour ° 2/3 cup sugar

° 6 tablespoons. softened butter

Preparation steps :

Preheat oven 350°F (175°C). Grease and grease a 13″ x 9″ rectangular baking dish.

In a bowl, combine 4 cups of flour, baking powder, baking soda and salt. the reserve.

In a large bowl, beat 1/2 cup butter and 1/2 cup sugar, until mixture is fluffy.

Add the eggs, one at a time, then add the vanilla. Alternately, add the flour mixture and milk. Toss the berries.

Enjoy

CHOCOLATE POKE CAKE

2022-02-25T05:11:00.003-08:00

CHOCOLATE POKE CAKE

This Chocolate Poke Cake is out of this world. SO chocolatey! So moist! Amazing. I dare you to try and keep your fork out of it.

Poke cakes have quickly become one of my favorite things to make when I’m looking for an easy but delicious cake. I love a beautiful layered cake, but sometimes easy ones are the way to go. And since poke cakes are defined by the holes that are poked into it and filled with flavor, there are so many possibilities.

Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

INGREDIENTS

FOR THE CAKE:

1 pkg. (15.25 oz.) dark chocolate cake mix

Ingredients listed on the box to make the cake

1 box (3.56 oz.) instant Hershey’s Special Dark Chocolate Pudding mix

4 cups milk, divided

1 jar (12.8 oz.) Hershey’s Special Dark Chocolate topping

FOR THE TOPPING:

1 box (3.56 oz.) instant Hershey’s Special Dark Chocolate Pudding mix

1 container (8 oz.) frozen whipped topping, thawed

1 Giant (6.8 oz.) Hershey Dark Chocolate candy bar, chopped

INSTRUCTIONS

Bake the cake according to package directions using a 9×13-in. baking pan.

Mix the pudding mix with 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes.

Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Let the cake cool completely.

In a medium bowl, combine the second pudding mix with the additional 2 cups of milk. Carefully fold in the whipped topping. Spread the mixture evenly over the top of the cake. Sprinkle the chopped candy bar over the top.

Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.

Enjoy

Healthy Pickled Beets Recipe

2022-02-25T05:06:00.001-08:00

Healthy Pickled Beets Recipe

It can totally guarantee your guests’ liking if you serve them some homemade pickled beets with their meal … and they also look so lovely on a harvest style lunch table! Your family will love to be able to add a few of the benefits of beets to their meals on a daily basis.

Give these 5 ingredients healthy pickled beets! I am sure you will be making it for years to come. Don’t forget to tell me what you think of them.

5 healthy ingredients pickled beets. Sugar Free, Light Pickle, Super Delicious Beets That Will Last For Weeks! Just under an hour to prepare

This sugar-free beet, pickled with apple cider vinegar, is the perfect way to ensure you have this delicious food on hand to add to your meals all week long!

Ingredient

° 6 large beets

° 6 tablespoons of apple cider vinegar

° 5 tablespoons of honey

° A handful of fresh dill is optional

° Salt and black pepper to taste

° 3 1/2 cups warm water

Instructions

Put the beets in a large saucepan and cover with water. Cook over medium-high heat for about 35 minutes, or until beets are completely softened. Take the beets out of the water and let them cool down. Put on a pair of rubber gloves, pull the beet peel off with your fingers (it should peel off easily) and secure it and wrap it with a sharp knife.

Chop the beets into small cubes or rings. Placing them at glass jars with secure lids. Adding a some sprigs of dill in every jar (optional).

In a big jug, mixing apple cider vinegar, honey, salt, pepper, also warm water together. CAst glass jars To beets are cover.

Store in the refrigerator overnight to infuse the flavors, then enjoy!

Quick and Almost-Professional Buttercream Icing

2022-02-25T04:58:00.003-08:00

Quick and Almost-Professional Buttercream Icing

Ingredients

½ cup unsalted butter, softened

1 ½ teaspoons vanilla extract

2 cups confectioners’ sugar, sifted

2 tablespoons milk

3 drops food coloring, or as needed (Optional)

Directions :

Step 1

Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners’ sugar until fully incorporated. Beat in vanilla extract.

Step 2

Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

I Made It Print

Tips

Use our guide to the best hand mixers to upgrade your old hand mixer and make cooking your favorite recipes easy.

Nutrition Facts

Per Serving: 228 calories; protein 0.2g; carbohydrates 31.5g; fat 11.6g; cholesterol 30.8mg; sodium 83.7mg. Full Nutrition