Perfect Pudding

 

Easiest Dessert In The World

 

And Yet Another Chicken Wing Recipe

 

Shoya Wings

Neiman Marcus Cake

 Yes, I know...it's a store right? It's a recipe too!  Check it out-

INGREDIENTS-

1 box cake mix, any flavor 

1 stick butter 

2 eggs 

1 cup chopped nuts ICING 

1 (8-ounce) package cream cheese, softened 

1 (16-ounce) box powdered sugar 

1 egg

DIRECTIONS-

Blend cake mix, butter and eggs. 

Mix in nuts. 

Then spread batter into a greased and floured 13 x 9 pan. 

Mix all ingredients for icing together. 

Then pour icing on top of the cake batter.

 Bake at 350°F for 45 minutes.

Enjoy!

Delicious Tomato Salad

 

Potatoes and Ham Recipe

 

Chicken Italiano

Don't Eat Apple Pie Before Seeing This Recipe

Omelette Sandwich

Broccoli Salad

Delicious Fried Chicken

You'll Only Want To Eat Potatoes Like This

Creamy Tuscan Chicken

 Hi Folks....I'm Back...Thought I'd give you a written recipe today...

When it comes to weeknight dinners, you want a recipe that comes together quickly and doesn’t require any hard-to-find ingredients.This creamy Tuscan chicken will have the whole table raving. It’s a flavorful one-pot meal, made by simmering chicken breasts in a creamy Parmesan sauce—and bonus points, you’ll get to pack in some greens as well!

INGREDIENTS:

2 tablespoons olive oil 

2 boneless skinless chicken breasts, halved 

1/2 teaspoon salt 

1/2 teaspoon pepper 

1/4 cup all-purpose flour, optional 

1 tablespoon butter 1 small onion, halved & sliced 2 cloves garlic, minced 

1/4 cup chicken broth 

1 cup heavy whipping cream 

1 cup grated Parmesan cheese, divided 

3/4 teaspoons garlic powder 

2 cups fresh baby spinach 

1/3 cup julienned soft sun-dried tomatoes (not packed in oil)

DIRECTIONS:

Step 1: Season chicken On a clean cutting board, use a sharp knife to halve your chicken breasts horizontally, so you have 4 thinner chicken breasts. Sprinkle both sides of chicken with salt and pepper. If desired, dredge chicken in flour, shaking off any excess flour before searing. 

 Step 2: Sear chicken Heat oil in a large skillet over medium heat. Sear chicken on one side, resisting the urge to move it around! Once you can move it easily and it’s browned, flip and sear the other side. For the best sear, make sure your chicken has been out of the fridge for at least 1/2 hour before cooking. 

 Step 3: Make the creamy sauce

Remove chicken from the pan and set aside. In the same pan, melt butter. Add onion and cook for a few minutes until tender. Then add garlic and cook for one more minute. Add broth, stirring to loosen browned bits from the pan. Bring to a boil, then stir in cream, 1/2 cup Parmesan cheese and garlic powder. Reduce to a simmer and cook over medium-low heat until the sauce begins to thicken, about 5 minutes.

Step 4: Finish & Serve Return chicken to the pan. Add spinach, tomatoes and the remaining 1/2 cup Parmesan. Cover pan and cook around 15 minutes, until a thermometer inserted in the chicken reads 165°F. Serve while still warm.

ENJOY!

Don't Eat Meat Before Viewing this Recipe

Easiest And Fastest Pasta

Orange Cake

Delightful Gelatin Recipe

The Seasoning Of Good Meat

Sweet Potato Out of This World

 

Sweet Potato Out of This World🍠🍠🍠 This is the only way we eat sweet potatoes! Check it Outttttttttttttt!

INGREDIENTS:

4-5 sweet potato clean and cut crosswise. 

Olive oil 

 Pink salt/kosher salt 

 Dried thyme 

 Baking sheet 

 Parchment paper

DIRECTIONS:

Preheat oven to 400F 

Cover the baking sheet with parchment paper. 

Sprinkle salt,dried thyme and drizzle olive oil generously on each half and place them cut side down (drizzle some more olive oil on top and give them good massage). 

Bake for 40 minutes or till the bottom is caramelized.

Easy Peasy!  There it is.

Coconut Ice Cream

Here is a Yummy Spring Treat.....
 

This creamy coconut ice cream is an almost effortless tropical treat—and it's naturally dairy free and vegan.

Check it Out

INGREDIENTS:

1 can (13.66 ounces) coconut milk 

1 can (13.66 ounces) unsweetened coconut cream 

1/2 cup sugar 

2 teaspoons vanilla extract 

1/4 teaspoon sea salt 

Sweetened shredded coconut, toasted, optional Tools

DIRECTIONS:

Step 1: Mix Whisk all ingredients until well blended. 

 Step 2: Freeze Fill cylinder of ice cream maker no more than two-thirds full. Freeze the mixture according to manufacturer’s directions. 

 Step 3: Serve or store If you enjoy a “soft serve” texture, you can serve the coconut ice cream immediately. Or, transfer to freezer containers, allowing headspace for expansion. Freeze until firm, two to four hours. 

 Step 4: Garnish If desired, garnish with toasted coconut before serving. Other excellent toppings for this ice cream include: banana, mango, tropical fruit salad, hot fudge, salted caramel sauce or any kind of toasted nuts. Excited to sample other fruity ice cream flavors? Here’s our favorite recipe for banana ice cream. If you need to make it dairy-free, try using the base of this coconut ice cream recipe instead of the cream and evaporated milk.

ENJOY!

Sausage Pancake

Lasagna Like You've Never Seen It Made Before

Delicious Avocado

 

Hoe Cakes

 This is an old southern recipe folks...

Check it out-

INGREDIENTS:

2/3 cup cornmeal 

1/3 cup self rising flour 

1/3 cup low fat buttermilk 

1 large egg 

oil for frying (I used about 3 tbsps coconut oil, but you can use whatever you like)

DIRECTIONS:

Combine first 4 ingredients together in a bowl, mixing well. 

Mixture should be very moist but not soupy. 

Heat oil in skillet and drop by spoonfuls into oil. 

Cook til brown on one side and flip (it cooks kind of like a pancake) to brown on the other side. 

Place on plate with paper towels and blot any excess oil.

You can put butter and syrup on them just like a pancake..

Enjoy!  You'll thank me later.

Most Delicious Fruit Dessert in the World

Delicious Dessert The Who Family will Love

Chicken with Bacon

Fried Baguettes

Juicy Meats That Melt in Your Mouth

Banana Pie

Modern Chicken and Potatoes

The Cake That Every Grandmother Makes

Meatballs (Italian style)

Lasagna In A New Way

Peach Cobbler Pound Cake

 

Hey peoples The Peach Cobbler Pound Cake is a silky cream cheese bundt cake that has been prepared with all of the flavors of a peach cobbler. The moist pound cake reminiscent of peach cobbler is studded with pieces of fresh peaches throughout the batter. After that, it is topped with more peaches that have been doused in brown sugar that has been caramelized and cinnamon. This sweet dish has the flavor of a lazy day in the park. It is everything that you love about a gooey peach cobbler cooked into a cake form so that it is easier to carry. This is the ideal sweet dish to bring to backyard barbecues and get-togethers with friends.

Check it out!

INGREDIENTS:

Fresh peaches; You can use  4 large-sized. 

 110 grams.Of brown sugar. 

 ½ Tsp.Of cinnamon powder. 

 60 grams.Of melted butter. 

 3 sticks.Of unsalted butter – preferably at room temp. 

 Full fat cream cheese; I used 220 grams at room temp. 

 500 grams.Of granulated sugar. 80 grams.Of sour cream – at room temp. 

 1 Tbsp.Of vanilla extract. 6 large eggs – at room temp. 

 350 grams.Of cake flour. 

 1 Tsp.Of baking powder.

 ½ Tsp.Of salt.

DIRECTIONS:

1st Step – Set the oven to a temperature of 325 degrees Fahrenheit (163 degrees Celsius). Spray some nonstick spray into a Bundt pan that holds 12 cups of batter. 

 2nd Step – To begin, peel the peaches. Put the peach wedges in the bottom of the Bundt pan after you have sliced one peach into wedges. Make sure the remaining three peaches are chopped into bite-sized pieces. 

 3rd Step – Combine the brown sugar, cinnamon, and melted butter in a small basin and mix well. Sprinkle on top of the peach mixture that is already in the Bundt pan. 

 4th Step – For 2 minutes, whip the butter in a big bowl at high speed. After adding the cream cheese, continue beating for an additional minute at high speed. 

 5th Step – Then add sugar and continue beating at high speed for an additional minute. In the end, stir in the vanilla extract and sour cream, then whip the mixture on high speed until it is silky smooth and creamy. 

 6th Step – Add the eggs one at a time, beating well after each addition, and continue doing so until each egg has been completely integrated into the batter. Before adding the next egg, make sure you scrape the edges of the bowl. 

 7th Step – Mix in the peaches that have been cut. After that, add the cake flour, baking powder, and salt, and mix on low until the dry ingredients are almost completely incorporated. 

 8th Step – After the Bundt pan has been prepped, pour the batter into it. Tap the pan down firmly against the counter a few times to get rid of any air bubbles that may have formed. After that, put it in the oven for about 80 to 90 minutes, or until a toothpick inserted into the center comes out clean. 

 9th Step – Take the pan out of the oven and let it cool down in there for an hour. Flip the cake over onto a platter, and allow it to cool fully. If you like, you may serve it with whipped cream and caramel sauce on the side. 

 RECIPE NOTES: If desired, the mixture may be split between two loaf pans and cooked for 60-70 minutes. If you are going to use frozen peaches, make sure that they are thoroughly defrosted and patted dry before adding them to the batter.

ENJOY!

Crockpot Mac N Cheese

This is one of those meals that is probably bad for you...Too much Dairy, High in cholesterol, Binding, but tastes soooo gooooood!  So Scoop up the recipe anyway! 

Crockpot Mac and Cheese is a comforting dish that is prepared with substantial macaroni and more than a pound of three different kinds of cheese. It is one of the most indulgent and comforting of all comfort food side dishes due to its richness and satisfaction. This is without a doubt the simplest possible way to cook macaroni and cheese. And you won’t believe it, but the texture is amazingly creamy, there are no chunks of broken curdled sauce, and the flavor is just right.

So like I said...Scoop up this  recipe anyway!

INGREDIENTS:

 500 grams.  Dry macaroni pasta  

 1 to 2 Cups.Of hot water. 

 4 Tbsp.Of butter; cut it into small cubes. 

300 ml.  Evaporated milk 

 1/2 Cup.Of heavy cream. 

 1/4 Tsp.Of onion powder. 

 1/4 Tsp.Of garlic powder. 

 Salt and black pepper.

 300 grams Shredded sharp cheddar cheese

 Shredded American cheese; 

1 cup. Shredded Monterey Jack cheese; 

DIRECTIONS:

1st Step Spray a slow cooker that is between 5 and 6 quarts with non-stick cooking spray. In a large bowl, combine the macaroni pasta, butter, water, evaporated milk, heavy cream, onion powder, garlic powder, and salt to taste. Mix well. 

 2nd Step After stirring, make sure the pasta is level and completely submerged in the liquid. Cook the macaroni, covered, over low heat for about an hour and a half, or until it is tender about two-thirds of the way through. 

 3rd Step Remove the cover as fast as possible and add the three types of cheese: cheddar, American, and Monterey Jack. Give it a short stir, and then cover it up again. 

 4th Step Continue cooking, covered, for an additional 15 to 30 minutes, or until the pasta is soft and the cheese has melted. 

 5th Step Stir well and when necessary, thin with a few drops of boiling water. If you like pepper, you may season it to taste with it.

ENJOY!!!! Hate yourself Later...ENJOY!

Crepes

 Hey folks, This simple crepe recipe yields crepes that are as thin and supple as those you’ll find in France, with the added bonus of crispier edges. Undoubtedly, the easiest crepe recipe to make is one that calls for few ingredients.

 For the French, crepes are a meal best shared with many people, whether it’s for afternoon tea, a birthday, or brunch. 

Whenever they have a crepes party, they have to include their friends. The social aspect of eating crepes is very important to the French. Some French families own a crepe-party maker that seats six people at the table and lets each person prepare their crepes at the same time. It is a simple but enjoyable meal that encourages people to gather around the table and promotes creativity by allowing them to fill crepes with the ingredients of their choice. 

Making batter for crepes is a pretty simple process. There are just six ingredients required, along with a bowl for mixing, a whisk, and a crepe pan that does not stick. Let’s get started and see how we can prepare the finest crepes recipe!!!

So check out the recipe-

INGREDIENTS:

1¾ Cup.Of White Flour. 

 3 large-sized Eggs. 

 ¼ small spoon.Of Salt 

 1 large spoon.Of Vanilla Extract. 

 1 small spoon.Of White Sugar. 

 420 ml.Of your favorite Milk; 

I used the regular one, but you can use almond, soy or coconut milk. 

 2 large spoons.Of Unsalted Butter – melted.

DIRECTIONS:

First Step: Put the sifted flour with the beaten eggs, salt, vanilla extract, melted butter, and granulated sugar in a large bowl and mix well until you have an incorporated mixture. 

 Second Step: With a whisk or an electric mixer, beat in the milk in portions until a smooth batter is formed that is completely devoid of lumps. 

 Third Step: At this point, you need to warm up a crepe pan that has been lightly greased and placed over medium to high heat. 

 Fourth Step: After pouring or scooping the batter into the pan, you should next rotate and tilt the pan so that the batter is distributed as thinly as possible. 

 Fifth Step: Cook on both sides until they have a light brown color, which should take about one to two minutes on each side, then serve them hot with the fillings of your choice.

ENJOY!

Texas Sheetcake

 

TEXAS SHEET CAKE,      HOW TO MAKE TEXAS SHEET CAKE 

If you’re looking for a Texas Sheet Cake recipe, look no further. That is the one and only one that you will ever need. This chocolate sheet cake will go into the record books as the BEST chocolate cake you’ve ever had thanks to the sour cream that’s both in the cake and in the icing, as well as the brown sugar and additional cocoa.

INGREDIENTS:

Salted butter – I used 2 sticks at room temp. 

 1 Cup.Of water. 

 1/2 Cup.Of unsweetened cocoa powder. 

 1 Cup.Of brown sugar. 

 2 teaspoons vanilla extract 

 2 Cups.Of all-purpose flour. 

 1 Cup.Of granulated sugar. 

 1/2 Tsp.Of salt. 

 1 Tsp.Of baking soda. 

2 whole eggs – large sized

AND TO MAKE THE GLAZE; YOU’LL NEED: 

 1/2 Cup.Of salted butter. 

 1/4 Cup.Of unsweetened cocoa powder.

 6 Tbsp.Of sour cream. 

 1 Tsp.Of vanilla extract. 

3 1/2 Cups.Of powdered sugar.

DIRECTIONS:

Step 1 Prepare the temperature in the oven to be 350 degrees F. You may use parchment paper to line a jelly roll pan, or you can spray it generously with nonstick cooking spray.

 Step 2 Blend together the butter, a cup of water, and cocoa in a medium or large pot. Over medium-high heat, bring to a boil. Take it off the heat when it starts to boil. 

 Step 3 After allowing it to cool for a minute or two, whisk in the brown sugar along with the two tablespoons of vanilla extract. 

 Step 4 In the meantime, mix together 2 cups of flour, 1 cup of sugar, salt, and baking soda in a medium bowl. Then add all of the dry ingredients into the pot. 

 Step 5 After giving it a good stir, add the eggs and 1/2 cup of sour cream, and mix well until there are no more lumps. Pour the batter into the pan that has been prepared and spread it out evenly to the sides. 

 Step 6 Bake at 350 for 20 minutes, until a toothpick inserted into the middle comes out dry. It should feel like the edges of the cake are just beginning to peel away from the edge of the pan. Do not overcook! 

 Step 7 Make the frosting in the meantime. Clean out the pan you used to make the batter and add 1 stick of butter and 1/4 cup cocoa. Mix everything together over medium heat until it boils, then take it off the heat. 

 Step 8 Add the sour cream and vanilla essence in the proportions of 6 tablespoons and 1 teaspoon respectively. 

 Step 9 Mix in the powdered sugar with a whisk. If your cake isn’t done baking when you finish the glaze, stir it every so often to break up the hardened shell on top. 

 Step 10 Take the cake out of the oven when it’s done and let it cool for 15 to 20 minutes. Spread the glaze on the cake. 

 Step 11 Serve this with a glass of milk, and enjoy it!!!

Fried Potatoes and Onions

 Nothing tastes better anytime of day than fried potatoes and onions...Heres's a recipe-It's really quite simple.

INGREDIENTS:

Onions 

 Peppers 

 Red potatoes 

 Creole and garlic seasoning 

 Oil

DIRECTIONS:

Sauté onions and peppers in a tad of oil,

 Add diced potatoes (we prefer red) and a bit more oil, 

season (we use creole and garlic seasoning), cook until tender. 

Stirring regularly. I remove from pan to drain excess oil. 

 I do both  in oven and the electric skillet. 

 Enjoy.

Home Made Funnel Cake

 Of Course it's Yay...Who doesn't like Funnel Cake?   Here is a homemade recipe...

INGREDIENTS:

2 eggs 

 1 cup milk 

 1 cup water 

 1/4 teaspoon vanilla extract 

 1/4 cup of granulated sugar and 

3 cups of self rising flour

DIRECTIONS:

Whisked till smooth and took a funnel holding my finger over the hole and ladled mixture into it then holding it several inches above the oil made circular motions until funnel was empty. 

 It only took around a minute of cooking and I used tongs to flip it. 

 Removed and placed on paper towels then sprinkled powdered sugar over it.

ENJOY!

HAPPY NEW YEAR (Get Your Hoppin Johnny On) (Repost from 2016)

 

Happy New Year everybody.....I posted this recipe before...but it's the ultimate New Years Recipe..So I'm posting it again...

I hope you all are starting your New Year off right with a nice platter of Hoppin John...

What is Hoppin John you say? Well for those of you who aren't African-American, here is a brief history lesson...

Hoppin' John is a peas and rice dish served in the Southern United States. It is made with black-eyed peas (or field peas) and rice, chopped onion, sliced bacon, and seasoned with a bit of salt. Some people substitute ham hock, fatback, or country sausage for the conventional bacon; a few use green peppers or vinegar and spices. Smaller than black-eyed peas, field peas are used in the Low Country of South Carolina and Georgia; black-eyed peas are the norm elsewhere.

In the southern United States, eating Hoppin' John on New Year's Day is thought to bring a prosperous year filled with luck. The peas are symbolic of pennies or coins, and a coin is sometimes added to the pot or left under the dinner bowls. Collard greens, mustard greens, turnip greens, chard, kale, cabbage etc. along with this dish are supposed to also add to the wealth since they are the color of money.

Another traditional food, cornbread, can also be served to represent wealth, being the color of gold. On the day after New Year's Day, leftover "Hoppin' John" is called "Skippin' Jenny," and further demonstrates one's frugality, bringing a hope for an even better chance of prosperity in the New Year.

INGREDIENTS:

• pound dried black-eyed peas
• 2 small smoked ham hocks or meaty ham bone
• 2 medium onions, divided
• 3 large cloves garlic, halved
• 1 bay leaf
• 1 cup long-grain white rice
• 1 can (10 to 14.5 ounces) diced tomatoes with chile peppers, juices reserved
• 1 medium red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 3 ribs celery, chopped
• 1 jalapeno or serrano pepper, minced
• 2 teaspoons Cajun or Creole seasoning
• 1/2 teaspoon dried thyme leaves
• 3/4 teaspoon ground cumin
• 3/4 teaspoon salt
• 4 green onions, sliced

DIRECTIONS-

 In a large Dutch oven or kettle, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water. Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hours. Remove the ham bone or hocks, cut off the meat; dice and set aside. Drain the peas and set aside. Remove and discard the bay leaf, onion pieces, and garlic.

Add 2 1/2 cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.

Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt. Cook until the rice is tender, 5 to 8 minutes. Stir in the sliced green onions and the reserved diced ham. Serve with hot sauce and freshly baked cornbread.

 Enjoy...Have A Happy and Prosperous New Year !  Eat Well My friends.