FRENCH ONION SOUP

 

Ingredients

• 1 can (15-ounce) Chicken Broth
• 1/4 teaspoon Salt
• 1/4 teaspoon freshly ground Black Pepper
• 2 Chicken Bouillon Cubes
• 1/4 cup compressed Velveeta Cheese (either cubed or shredded)
• 1 1/2 to 1 3/4 cups Thick White Sauce (recipe below)
• Shredded Cheddar Cheese for garnish

White Sauce Ingredients:

• 3 tablespoons Butter
• 3 tablespoons Flour
• 1/4 teaspoon Salt
• 1 1/2 cups Whole Milk

How To Make French Onion Soup

WHITE SAUCE:
In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan. Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.

SOUP:
In 2-quart sauce pan place 3 tablespoons butter and sliced onions.
Cook at low to medium heat stirring frequently until soft and clear but not brown.
Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through. Add white sauce and Velveeta cheese.
White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
Turn temperature to warm and let cook for additional 30 to 45 minutes.

Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.

CORN CASSEROLE

 

INGREDIENTS

• 1 (15.25 oz) can corn, drained
• 1 (14.75 oz) can cream-style corn
• 1 (8 oz) package Jiffy corn muffin mix
• 1 cup sour cream (can use light)
• 6 tablespoons salted butter, melted
• 1 to 1 1/2 cups shredded sharp cheddar cheese

How To Mak Corn Casserole

Preheat oven to 350°F.
Grease a 2-quart casserole dish.
In a large bowl stir together corn, cream-style corn, corn muffin mix, sour cream, and melted butter. Stir in cheese. Pour into casserole dish.
Bake, uncovered, 1 hour and 10 minutes, or until set in middle and toothpick inserted in center comes out clean.
Let stand 5 minutes before serving.

OMELET BISCUITS

 

Ingredients

• 1/4 C. diced deli ham
• 5 slices of bacon, cooked and crumbled
• 2 eggs
• 2 green onions, chopped whites, and greens
• 1 C. Colby cheese, shredded
• 1/2 T. butter
• Additional flour

How To Make Omelet Biscuits

Using my biscuit recipe make it up to the point just before adding in the milk, set aside.
In a small skillet, melt the butter and toss in the onions and sauté for a minute or two to soften, add in the 2 eggs and gently stir around to begin scrambling.
Remove the eggs when they just begin to set from the heat. To the biscuit mixture add in the bacon, ham, eggs & onions and toss with a fork to combine it all together in the biscuit mixture. Add in the cheese and again, combine well.
Slowly begin adding in the buttermilk and using the fork pull it all together to form a soft (it will be somewhat sticky) dough. Grease an iron skillet or baking sheet and preheat the oven to 425 degrees.
Using well-floured hands pinch off a portion of the biscuit dough and roll in your hands and then place in the pan and lightly flatten the top.
Continue with remaining dough. Bake for 15-17 minutes, moving from a bottom rack of the oven to top when the bottom has begun to brown. Remove and rub the tops of the biscuits with butter.

BANANA PUDDING BROWNIES

 

Ingredients:

• 1 cup (2 sticks) unsalted butter, melted and cooled to room temperature
• 1¾ cups granulated sugar
• 3 large eggs
• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup mashed overripe bananas
• 1 can (14 ounces) sweetened condensed milk
• 1 tub (8 ounces) whipped cream, for that glorious topping

Optional:

• Dark chocolate chips for a deeper, richer flavor
• ½ cup sour cream for added moistness
• Chopped nuts or additional chocolate chips for an extra crunch

Instructions:

Preheat and Prep: First thing’s first, set your oven to 350°F (175°C). Grease a 9×13 inch baking pan and dust it lightly with flour. This ensures that your brownies slide right out, like a dream!
Butter & Sugar Symphony: Take a large mixing bowl and blend together your melted butter and granulated sugar. Ah, the sweet alchemy of butter and sugar! It should look light and fluffy when you’re done.
Egg-cellent Addition: Crack the eggs into the bowl one at a time, mixing well after each one. This ensures even distribution, making your brownies uniformly tender.

Banana Mashup: Now, fold in your mashed bananas. The riper they are, the more flavor and natural sweetness they’ll bring to your brownies.
Dry Ingredients Meet Wet: In another bowl, sift together your all-purpose flour, baking powder, baking soda, and salt. Slowly add these dry ingredients to your wet mix. Gentle mixing is key here; we don’t want to overwork the batter.
Milk It: Time to pour in that luscious sweetened condensed milk! This is the secret ingredient that makes these brownies irresistibly moist and rich.
Into the Pan: Pour your batter into the prepped baking pan and smooth it out evenly.
Baking Time: Pop it into your preheated oven for 30-35 minutes. You’ll know it’s ready when a toothpick inserted in the middle comes out clean. Allow it to cool completely because we have one more step.

Creamy Finish: Spread a generous layer of whipped cream on top of your cooled brownies. This adds a light, airy contrast to the dense brownies, making each bite a heavenly experience.
Quick Tips:
Choose Ripe Bananas: The riper, the better for maximum flavor and sweetness.
Butter Temperature: Make sure your melted butter is cooled to room temperature to prevent cooking the eggs prematurely.
No Overmixing: Mix your batter just until combined to avoid tough brownies.
Customize with Extras: Dark chocolate chips, chopped nuts, or a half-cup of sour cream can personalize your batch.
Prep Your Pan: A well-greased and floured pan ensures brownies will slide out effortlessly.
Test for Doneness: A toothpick inserted in the middle should come out clean. Don’t overbake!
Cool Completely: Wait until the brownies are fully cooled before adding the whipped cream topping.
Whipped Cream: Use an airy whipped cream to add a delightful contrast to the dense, moist brownies.
Storage: These brownies keep well, making them a great make-ahead option.
Serving Ideas: They’re versatile enough for casual get-togethers, birthdays, or even holiday gatherings.
Happy baking, my friends! 🍌🍫👩‍🍳

MEXICAN TACO LASAGNA

 

Ingredients

• 1 pound ground beef
• 1 packet taco seasoning
• 1/4 cup water
• 1 can Ro*Tel diced tomatoes with chiles, drained
• 1 can Nacho Cheese Soup
• 1/4 cup sour cream
• 1 cup grated cheddar
• 12 8-inch soft tortillas
• guacamole, cilantro, sour cream for topping, as desired

How To Make Mexican Taco Lasagna

Preheat oven to 350 degrees. Spray a 9×9 baking dish with non-stick spray.
Add the beef to a large skillet over medium heat and crumble as it cooks. Drain grease when cooked through.
Add the taco seasoning and water to the skillet and cook for 2 minutes.
Dump the tomatoes, cheese soup, and sour cream into a medium mixing bowl. Stir in the cooked meat.
Place 3 tortillas in the bottom of the prepared baking dish. Top with 1/3 of the meat mixture.
Repeat layers, ending with a layer of tortillas on the top. Sprinkle the cheese over the top.
Bake for 20 minutes or until hot and melty.
Serve sprinkled with chopped cilantro, guacamole, and extra sour cream, as desired

Pumpkin Pie Fudge

 

Ingredients

• 1/4 cup pure pumpkin puree not pie filling
• 1 can sweetened condensed milk 14 oz.
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon pure vanilla extract
• 2 tablespoons unsalted butter cut
• 24 oz. white chocolate chips

Instructions

Line an 8×8 pan with parchment paper. You can also line it with foil, then spray the foil with non-stick cooking spray.
Add the pumpkin, spice, vanilla, and condensed milk to a medium saucepan then stir to combine. Over low-medium heat, bring just to a boil while you are constantly stirring. This will take about 5 minutes. Remove from heat and then stir in the white chocolate chips and butter until the mixture is completely melted, smooth and creamy.
Once you have your smooth and creamy mixture, pour it into the prepared pan and spread. Cover and refrigerate overnight or until the fudge is completely set. You can also freeze it in an airtight container for 2 hours, which is my preference.
Once the fudge is set, use the parchment or foil to lift it out of the pan. Using a sharp knife, cut the fudge into 1-inch squares. *see notes

CREAM CHEESE COOKIES

 

INGREDIENTS

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 4 oz cream cheese, at room temperature
• 1 cup granulated sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking powder
• 1 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• Powdered sugar, for dusting

How To Make Cream Cheese Cookies

Preheat oven to 375°F and line a baking sheet with parchment paper.
In a large bowl, cream the butter and cream cheese with an electric mixer.
Add sugar and beat 1 minute. Add egg and vanilla and mix until combined.
In three additions, add baking powder, flour, and salt, and mix to combine.
Cover dough and chill 1 hour.
Once chilled, dust hands with flour and roll dough into balls between 1-2 inches.
Set out on prepared baking sheet 2-inches apart and flatten gently with your fingers.
Bake 9-11 minutes. The top should remain pale while the bottoms should be golden.
Transfer to a wire rack to cool, then dust with powdered sugar to serve. Enjoy!

Easy Carrot Cake Loaf

 

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots
• 1/2 cup chopped pecans (optional)

Instructions:

Preheat the oven to 350°F. Grease a 9×5 inch loaf pan with cooking spray.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In a large mixing bowl, beat together the sugar, oil, eggs, and vanilla extract until well combined.
Gradually mix in the dry ingredients until just combined.
Stir in the grated carrots and chopped pecans (if using).
Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Slice and serve the cake as desired.

Tips:

You can use a food processor to grate the carrots quickly and easily.
If you prefer a sweeter cake, you can add some brown sugar or honey to the batter.
For a healthier version, use whole wheat flour and replace the vegetable oil with applesauce or mashed bananas.
You can also add some raisins or shredded coconut to the batter for some extra texture and flavor.
In conclusion, this Easy Carrot Cake Loaf recipe is a delicious and simple cake that’s perfect for any time of day. With its moist texture and warm spices, it’s sure to become a family favorite. So why not try this recipe and enjoy a tasty treat with your loved ones?

Crockpot Christmas Crack

 

Ingredients

• 1 – 16 oz jar(s) unsalted peanuts
• 1 – 16 oz. jar(s) salted peanuts
• 1 – 12 oz bag(s) semi-sweet chocolate chips
• 1 – 12 oz bag(s) milk chocolate chips
• 2 – 10 oz bag(s) peanut butter chips
• 2 – 1 lb pkg white almond bark or vanilla candy coating

How to Make It

1 Layer all ingredients in a large crockpot (starting with peanuts). Turn the pot on low, cover with lid, and leave sitting for 2 hours. Then, remove lid and stir to combine. Replace lid and leave sitting for another 30 minutes. Stir again and then spoon mixture on to wax paper or non-stick aluminum foil. Allow to harden for at least 1 hour. Enjoy!

Zucchini Cornbread Casserole

 

INGREDIENTS

• 3 1/2 cups shredded zucchini, well drained
• 1 white onion, diced
• 16 ounces shredded cheddar cheese, divided
• 1 cup frozen corn, thawed
• 1 jalapeño, diced (remove seeds for less spice)
• 2 eggs
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ black pepper
• 1 (8.5 0z) box corn muffin mix

PREPARATION

Preheat oven to 350 degrees F and lightly grease an 8×8 inch baking dish.
In a large bowl, mix together the zucchini, onion, half the cheese, corn, jalapeño, eggs and spices.
Slowly mix in the corn muffin mix until fully combined.
Transfer mixture to the prepared baking dish and top with remaining cheese.
Bake for 50-55 minutes or until cooked through the center and golden on top. Serve warm.

BLENDER CINNAMON ROLL CHEESECAKE BARS

 

FOR THE CRUST:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup light brown sugar
• 6 tablespoons butter, melted
• 1/2 teaspoon salt

FOR THE FILLING:

• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 2 teaspoons vanilla extract

FOR THE CINNAMON SWIRL:

• 6 tablespoons butter, melted
• 1 cup dark brown sugar
• 1 teaspoon cinnamon
• 1/4 cup all-purpose flour

FOR THE CRUST:
Preheat oven to 350°F.
In a medium bowl, combine the melted butter, graham cracker crumbs, 1/4 cup brown sugar, and salt and mix until combined.
Press into a square 8-inch baking dish firmly. Bake 8 minutes.
Set aside to cool.
FOR THE FILLING:
Reduce oven temperature to 325°F.
In a blender, combine cream cheese, sugar, and vanilla and blend until smooth.
Add sour cream and blend once more. Add eggs, one at a time, blending in between until smooth.
Set aside.
MAKE THE CINNAMON SWIRL:
In a medium bowl, stir together the melted butter, brown sugar, cinnamon, and flour until smooth.
TO ASSEMBLE:
Pour half of the cheesecake filling over the cooled crust. Dot with cinnamon mixture, then swirl together gently with a knife.
Add remaining filling and remaining cinnamon mixture, then swirl once more.
Bake until center is mostly set, 35-40 minutes.
Chill until firm, 2 hours. Slice, serve, and enjoy!

Clodhopper Candy

 

INGREDIENTS

• 2 sleeves graham crackers, crushed (about 2 ½ cups)
• 1 ¼ cup lightly salted cashews, roughly chopped
• 12 oz white chocolate chips
• Optional: 1/2 teaspoon cinnamon

PREPARATION

Line a baking sheet with parchment paper. Set aside.
In a large bowl, microwave chips in 30 second increments, stirring each time, until fully melted.
Add cracker pieces and cashews to chocolate and mix until well combined. Add cinnamon if using.
Spread mixture onto the parchment paper in a thin layer. Let cool.
Once candy has fully cooled, break into small pieces and store in an airtight container or bag.

Russian Tea Balls

 

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar (plus extra for coating)
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup finely chopped nuts (walnuts, pecans, or almonds)
• Additional powdered sugar for dusting

Instructions

Preparation: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Creaming the Butter: In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until the mixture is light and fluffy.
EVanilla Essence: Stir in the vanilla extract.
Dry Ingredients: In another bowl, whisk together the all-purpose flour and salt. Gradually blend this into the butter mixture.
Adding Nuts: Fold in the finely chopped nuts, ensuring they’re evenly distributed in the dough.
Shaping: Take a small amount of dough and roll it into a 1-inch ball. Place each ball on the prepared baking sheet, ensuring they are spaced apart.
Bake: Place the baking sheet in the oven and bake for 10-12 minutes, or until the bottoms of the tea balls are lightly golden. Remember, the tops will remain pale.
Cool and Coat: Once removed from the oven, allow the tea balls to cool slightly. While they’re still warm, roll each one in powdered sugar. Set them on a wire rack to cool completely.
Final Dusting: After they have cooled completely, give them one more roll or sprinkle of powdered sugar. This ensures they have a beautiful snowy appearance.

Tips:

You can customize the recipe by adding a pinch of ground cinnamon or nutmeg for a spicier touch.
Store these cookies in an airtight container to keep them fresh.
Note for Bloggers: These cookies are not just delightful to eat but also very photogenic. A picture of these snowy white cookies against a contrasting background or on a festive plate can make your blog post even more enticing!

Enjoy baking and sharing these traditional Russian Tea Balls!

BANANA SANTA SKEWERS

 

Ingredients

• 6 bananas
• 6 strawberries
• 4 large marshmallow
• 12 mini marshmallows
• 24 mini chocolate chips
• 2 tablespoons chocolate chips melted
• 12 red M&M’s

Instructions

Cut your bananas in half and peel them.
Place the bananas on the sticks.
Cut your marshmallows into thirds. Place on a piece on top of each banana.
Slice to tops off your strawberries. Place a strawberry on the top of each marshmallow.
Top each strawberry with a mini marshmallow.
Stick two mini chocolate chips into each banana for its eyes.
Add a dot of the melted chocolate to the banana just under the eyes. Place an M&M into the chocolate. Allow the chocolate to dry.

LOW CARB

 

Ingredients:

• 1 cup mozzarella, shredded
• 1 cup parmesan, grated
• 1 large egg
• Garlic powder, to taste
• Italian seasoning, to taste

Instructions:

Set the Stage:
Preheat your oven to 350°F (175°C).
Prepare a cookie sheet with parchment paper and a light coating of non-stick spray.
Create the Dough:
Blend together the mozzarella, parmesan, and egg, forming a doughy consistency.
Season with garlic powder and Italian seasoning, ensuring an even distribution throughout the dough.
Shape and Bake:
Transfer the dough to your prepared cookie sheet, shaping it according to your preference.
Bake for approximately 12-15 minutes, or until you notice a golden hue along the edges.
Broil to Perfection:
Switch your oven to broil and allow the cheesy bread to develop a tantalizing golden top – usually around 1 minute.
Slice and Savor:
Allow it to cool slightly, then slice into your desired portions.
Dive into your guilt-free, cheesy indulgence!
Relishing in the decadent, cheesy wonder of this bread, you’ll find it hard to believe that it’s a low-carb option! Whether enjoyed as a snack or utilized as a pizza crust alternative, this Low Carb Cheesy Bread ensures you can enjoy the finer things in life while adhering to your health-conscious choices.

Fail-Proof Egg Custard

 

INGREDIENTS

• 5 eggs
• ½ cup sugar
• 1 1/2 teaspoons vanilla
• ½ teaspoon salt
• 4 cups 2% or whole milk
• Nutmeg for topping

PREPARATION

Preheat oven to 350 degrees F and lightly grease an 8×8 baking dish
In a large bowl, beat together the eggs, sugar, vanilla, and salt.
In a small saucepan, heat the milk to about 180 degrees F or just before it starts to simmer (do not boil).
Very slowly pour a stream of the hot milk into the egg mixture while continuously whisking until fully combined. Whisk the final mixture for one additional minute.
Pour into the prepared baking dish and sprinkle nutmeg over the top if desired.
Fill a larger baking dish with water until it is about 1 inch deep. Place the dish of custard into the larger dish of water, careful not to splash.
Place the doubled dishes in the oven and bake for 45-50 minutes or until an inserted knife comes out clean, custard will still jiggle. Be careful not to overbake as the custard will curdle.
Serve warm or chilled, and top with whipped cream, fruit, or additional spices. Refrigerate any leftovers.

BANANA CAKE

 

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup plain yogurt or sour cream (or use buttermilk)
• Optional Add-ins:
• 1/2 cup chopped walnuts or pecans
• 1/2 cup chocolate chips

Instructions:

Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Prepare Dry Ingredients:
In a bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
Cream the Butter and Sugar:
In a separate large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or a stand mixer until light and fluffy.
Incorporate Eggs and Vanilla:
Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until combined.
Combine Wet and Dry Ingredients:
Mix in the mashed bananas. Then alternately add the flour mixture and the plain yogurt (or sour cream) in three parts, starting and ending with the flour. Mix until just combined. Do not overmix.
Optional Add-Ins:
If desired, fold in the chopped nuts or chocolate chips into the batter at this point.
Pour into the Pan:
Pour the batter into the prepared loaf pan and spread it evenly.
Bake the Cake:
Place the pan in the preheated oven and bake for approximately 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Baking times may vary, so keep an eye on it after the 50-minute mark.
Cool and Serve:
Once the cake is done, remove it from the oven and let it cool in the pan for about 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing.

Beef Wellington Turnover

 

Ingredients:

For the Filling:

• 1 pound beef tenderloin, trimmed
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 cup finely chopped mushrooms (such as cremini or button mushrooms)
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons Dijon mustard
• 1/2 cup pâté (optional)

For the Assembly:

• 1 sheet puff pastry, thawed if frozen
• Flour for dusting
• 1 egg, beaten (for egg wash)

Instructions:

Prepare the Beef:
Season the beef tenderloin with salt and black pepper. In a skillet over medium-high heat, heat olive oil. Sear the beef on all sides until browned. Remove from the pan and let it cool.
Prepare the Mushroom Duxelles:
In the same skillet, add chopped mushrooms, garlic, and thyme. Cook until the mushrooms release their moisture and become golden brown. Remove excess liquid.
Blend the mushroom mixture to a coarse paste. This is known as mushroom duxelles.
Coat the Beef:
Brush the cooled beef with Dijon mustard. Optionally, spread a layer of pâté over the beef.
Wrap in Mushroom Duxelles:
Spread a layer of mushroom duxelles over the beef.
Roll in Puff Pastry:
Roll out the puff pastry on a floured surface. Place the beef in the center and wrap it with the puff pastry, sealing the edges.
Chill:
Chill the wrapped beef in the refrigerator for at least 15-20 minutes to allow the pastry to firm up.
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Brush with Egg Wash:
Brush the puff pastry with beaten egg for a golden finish.
Bake:
Place the Beef Wellington Turnover on a baking sheet and bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the beef reaches your desired level of doneness.
Rest and Slice:
Allow the Beef Wellington Turnover to rest for a few minutes before slicing. This helps the juices redistribute.
Serve:
Serve the Beef Wellington Turnover slices on a platter, and enjoy the layers of flavors.
Tips:
Customize the Filling: Feel free to customize the filling by adding ingredients like caramelized onions, spinach, or different types of mushrooms for additional depth of flavor.
Puff Pastry Tips: Work quickly with puff pastry to prevent it from becoming too soft. If it becomes too warm, you can chill it again before baking.
Make-Ahead: You can prepare the Beef Wellington Turnover up to the point of chilling and then bake it just before serving.
This Beef Wellington Turnover recipe offers a convenient way to enjoy the elegance of a classic Beef Wellington in a hand-held form. Whether served as a holiday appetizer or a unique main course, this dish is sure to make a statement at your table.

CHRISTMAS POKE CAKE

 

Ingredients

• 1 15.25 ounce box White Cake Mix
  Ingredients on the back of your cake mix such as 1 cup Water, ½ cup Vegetable Oil, and 3 Egg Whites
• 1 3 ounce box Cherry Jell-O
• 1 3 ounce box Lime Jell-O
• 1 cup boiling water divided
• 1 cup cold water divided
• 1 8 ounce tub of Cool Whip
• ¼ cup Christmas Sprinkles

Instructions

Preheat your oven to 350℉ and grease your baking dish.
Make the cake by combining the cake mix with the ingredients and the back of the box.
Bake the cake for 29-33 minutes, or the time it tells you to bake on the back of your cake mix.
Allow the cake to cool completely (at least 20-30 minutes).
Poke 5 columns of holes into the cake with a fork.
Make the jell-o by placing the contents of each jello mix into separate bowls, adding about half of the boiling water to each jello mix, stirring, and then adding about half of the cold water to each jello mix and stirring again.
Spoon the jell-o mixtures over the cake with a spoon, in an alternating pattern.

Chill the cake in the fridge completely, at least 1 hour
Add the cool whip to the top and spread evenly.
Chill the cake for at least another hour, preferably overnight, before serving and enjoying!

GARLIC AND BUTTER FLATBREAD

 

Ingredients

• 350g of Flour
• 250g of Yogurt
• 1 tsp of Baking Powder
• 1 tsp of Salt
• 1 tsp of Sugar
• 2 cloves of Garlic
• 30g of Butter

Preparation

Prepare the Dough:
Sift the flour into a bowl and create a well in the middle. In this well, add the yogurt, baking powder, sugar, and salt. Mix the ingredients together, gradually incorporating the flour from the sides until completely absorbed.
Form the Balls:
Knead the mixture into a soft dough and divide it into 8 balls. Let them rest for 5 minutes.
Roll Out the Dough:
Roll each ball into a thin disk and stack them, placing a sheet of baking paper between each flatbread to prevent sticking.
Cooking the Flatbreads:
Heat a pan over medium/high heat (level 7-8 out of 9). Lightly oil it and cook each flatbread for approximately one minute on each side.
Garlic and Butter:
Once removed, grease generously with butter and rub with sliced garlic cloves. If you prefer, you can also chop the garlic and sprinkle it over the hot, freshly made flatbreads.
Serving:
Serve and consume immediately as the garlic and butter flatbreads tend to become harder once they cool down.

The Garlic and Butter Flatbread recipe is more than a mere guide to making bread; it’s an invitation to infuse your kitchen with the warmth of freshly baked delights and the aromatic allure of garlic and butter. So, gather your ingredients, preheat the oven, and let the magic unfold as you embark on a culinary adventure that promises not just a meal, but a symphony of flavors that will linger in your memory.

ENJOY!