HomeWhite Chocolate Caramel Fudge

 

    HomeWhite Chocolate Caramel Fudge 

– Creamy White Chocolate Fudge filled with pecans and swirled with caramel might be the ultimate treat for a holiday tray.

Ingredients:

– 3 cups white chocolate chips

– 14 ounces sweetened condensed milk

– 4 tablespoons butter

– 1/2 teaspoon vanilla extract

– 1 cup chopped pecans

– 1/2 cup room temperature caramel sauce

Instructions:

– Combine the chocolate chips, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds.

– Stir to combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. There will still be a few pieces of unmelted chocolate in the bowl.

– Stir until mostly smooth with just a few flecks of unmelted chocolate. Add the extract and pecans and stir to combine. Scoop onto a parchment lined tray. Spread with a spatula to approximately 1-inch thickness. Drizzle with caramel sauce. Lightly swirl the caramel into the fudge with a knife or the end of the spatula.

– Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week.

 Enjoy!

Banana nut bread

 

                                 Banana nut bread

Ingredients:

1/2 cup butter

1 cup sugar

2 eggs, beaten

4 crushed ripe bananas

1 1/2 cup all purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp vanilla

1/2 cup nuts (walnuts or pecans)

Instructions:

Cream butter and sugar. Add eggs and bananas. Sift together dry ingredients then add to creamed mixture. Add vanilla and nuts. Pour into a greased and floured loaf pan.

Bake at 350 for about 1 hour

Or 35 to 45 minutes for 4 mini loaves

Enjoy. I add chocolate chips and marachino cherries. 🙂

No bake cheese cake in a glass

 

                No bake cheese cake in a glass

INGREDIENTS

1 packet tennis biscuits crushed

500g cream cheese

250g fresh cream

1/4 cup icing sugar

2 tbsp melted butter

2 tbsp gelatin

4 tbsp boiling water

1 tsp vanilla extract

INSTRUCTIONS

Melt butter, stir in crushed biscuits,

Spoon biscuits into each glass

Mix boiling water with gelatine, stir until gelatine dissolves, cool slightly.

Filling

Whip fresh cream into stiff peaks about 3 minutes

In another bowl beat cream cheese, icing sugar, vanilla together until smooth and creamy

Fold gelatine mixture and whipped cream into the cheese cake mixture until combined, using electric whisk or spatula

Evenly spoon or pipe using a piping bag about 1/2 cup of filling into each serving glass

Spoon topping and garnishes on top of filling

CORNISH BEEF PASTIES

 

Ingredients :

For the Dough:

• All-Purpose Flour: 3 cups
• Salt: 1 teaspoon
• Unsalted Butter (chilled): 1/2 cup (1 stick)
• Cold Water: 1/2 cup
• Egg Yolks: 2 (divided)

For the Filling:

• Ground Beef (or chopped leftover roast): 1 lb
• Waxy Potatoes (red or Yukon gold): 1 lb, diced
• Carrots: 2, peeled and diced
• Onion: 1 small, diced
• Worcestershire Sauce: 2 tablespoons
• Garlic: 2 cloves, minced
• Dried Rosemary: 1/2 teaspoon
• Dried Thyme: 1/2 teaspoon
• Kosher Salt and Freshly Ground Black Pepper: to taste

Instructions :

Dough:

1. In a sizable bowl, combine flour and salt.
2. Introduce cold, cubed butter. Integrate it into the flour using two forks, a pastry blender, or even your fingers until the mixture resembles breadcrumbs.
3. In a separate bowl, mix water with one egg yolk. Gradually introduce this to your flour blend. Combine until the flour is fully incorporated.
4. Transfer the dough onto a clean surface. Knead until it binds well.
5. Wrap the dough using cling film and let it chill for a minimum of 30 minutes.

Filling:

1. On medium-high heat, season the beef with salt and pepper, and brown it in a large skillet. Once done, transfer it to a bowl.
2. In the same skillet, toss in potatoes, onions, and carrots. Cook until they soften. If necessary, introduce some olive oil or butter.
3. Incorporate garlic, rosemary, and thyme. Cook for another minute.
4. Splash in the Worcestershire sauce and cook for an additional minute.
5. Combine this mixture with the beef. Season appropriately and allow it to cool.

Assembly:

1. Preheat your oven to 400°F. Prep a baking sheet with parchment paper.
2. Flour your surface and segregate the dough into 6 portions. Roll them into 3/8-inch thick circles. Trim any excess edges if required.
3. Wet the dough’s edges with water. Spoon the beef filling onto the dough, ensuring to leave a half-inch border.
4. Fold the dough over the filling and seal by crimping the edges or pressing with a fork.
5. Shift the pasty onto the baking sheet. Ensure to make three small slits atop each for venting.
6. Blend the remaining egg yolk with 2 tablespoons of water. Brush this over each pasty. Bake them until they achieve a golden brown hue, which should take 30-40 minutes.

Note: To freeze some pasties, avoid the egg wash and bake them for just 20 minutes. When you’re ready, apply the egg wash to the frozen pasty, and bake at 400°F for an additional 20 minutes.

Enjoy!!

Meatloaf Recipe

 

Ingredients 

• 400 gr minced beef,
• eight fresh sausages,
• olive oil,
• three onions,
• a glass of sherry wine,
• half a teaspoon ground cinnamon,
• black pepper,
• 3 tablespoons ketchup,
• salt,
• one egg,
• 80 gr breadcrumbs,
• 1 tablespoon Worcestershire sauce,
• 1 tablespoon of soy sauce.

Instructions 

1. Preheat the oven to 180º. Peel the onions, chop them and put them to poach in a frying pan with oil. We let it brown a little, taking care not to burn and add the sherry, allowing it to reduce.
2. Remove from the heat, transfer to a bowl and add the minced meat and the contents of the sausages, soy sauces, Worcestershire and ketchup, pepper, salt, breadcrumbs, and egg and stir until well mixed.
3. We take an elongated baking pan and grease it with oil. We distribute the mixture by pressing it to make it compact and bake for 40 minutes.
4. Take out of the oven and let stand for an hour; cut into pieces and serve warm.

 

Strawberry Crunch Pound Cake

• Cook Time: 45 min
• Servings: 8
• Prep: Easy

INGREDIENTS

Cake:

• 1/2 Cup Shortening
• 2 sticks butter ( softened )
• 2 (1/2) Cups sugar
• 1 ( 3 oz. ) Package Instant Vanilla Pudding
• 1 (3 oz. ) Package Strawberry Jello
• 5 eggs
• 1 Cup milk
• 3 Cups flour
• 1/2 Teaspoon salt
• 1 Teaspoon baking powder

Strawberry Crunch Topping:

• 2 Tablespoons butter
• 1 ( 3 oz.) Package Instant Vanilla Pudding
• 1 ( 3 oz.) Package Strawberry Jello
• 1 teaspoon flour

Frosting:

• 1 ( 8 oz.) Package cream cheese ( Softened )
• 8-10 oz. Ounces Marshmallow Fluff

INSTRUCTIONS

Cake:

1. Preheat oven to 300 degrees ~ In a Large bowl, using a hand mixer, cream together shortening, butter, sugar, 1 package Instant Vanilla Pudding, and 1 Package Strawberry Jello ( it will look crumbly. Next mix eggs in one at a time.
2. Add milk and mix batter till it resembles cake frosting. Next, add flour, salt, and Baking powder ( I just plop dry ingredients right on top the batter). Use a wooden spoon to slowly mix the flour in then finish it off with the hand mixer. This just keeps the flour from flying everywhere when you turn your mixer on.
3. Pour batter into a bundt pan that has been well greased with shortening. Use a wooden spoon to smooth batter around the pan. Bake @ 300 degrees for 1(1/2) hours.
4. Allow cake to cool for 10 – 15 minutes then carefully turn out on a clean surface to allow cake to finish cooling. Once cake is completely cool, frost it and top with strawberry crunch, recipes below.

Crunch Topping:

1. In a small bowl add 2 Tablespoons of butter, 1 (3 oz.) package of Instant Vanilla Pudding, and ONLY 1 (1/2) Teaspoons of Strawberry Jello ( Store the leftovers for a later use).
2. Use a fork to crumb together. Bake Crumbs at 350 degrees on a greased cookie sheet for about 10 minutes, or until slightly browned, stirring every few minutes.

Frosting:

1. In a small/medium bowl add cream cheese and marshmallow fluff. Use a hand mixer to mix together till fluffy.

Enjoy!!

Peanut Butter Balls with Chocolate Rice Krispies

 

Ingredients:

• 1 cup of crunchy peanut butter
• 6 tablespoons of honey
• 1/8 teaspoon of salt
• 3 cups of Rice Krispies cereal
• 1 1/2 cups of vegan chocolate chips

PREPARATION:

1. Grab a muffin pan and line it with liners. Give them a light spray of non-stick spray to make sure your treats come out easily.
2. Time to melt some goodness! In a saucepan over low heat, melt together the peanut butter, honey, and salt. Keep stirring until everything is melted and well combined. You’ll start to smell the delicious aroma!
3. Once the mixture is smooth and melted, take it off the heat. Now it’s time to add the Rice Krispies cereal. Stir it in until all the cereal is coated and mixed well. You want every bite to be packed with that peanut butter flavor.
4. Get your muffin pan ready and evenly distribute the mixture into the liners. Press it down firmly to make sure everything sticks together nicely. You don’t want any crumbly treats!
5. Now for the chocolaty goodness. In another saucepan over low heat, melt those vegan chocolate chips. Keep stirring constantly until they’re perfectly melted and smooth. Be careful not to burn it!
6. Spoon the melted chocolate over each treat in the muffin pan, making sure to distribute it smoothly and evenly. Get creative and make some swirls or patterns if you’re feeling fancy.
7. It’s time to chill out! Pop the muffin pan in the refrigerator and let the treats firm up. It won’t take too long, just enough time to build up your excitement.
8. Once they’re firm and ready to go, take them out of the fridge. Peel off the liners and get ready to indulge in these irresistible Peanut Butter Rice Krispies Treats. Share them with friends or keep them all to yourself – no judgment here!
9. So, go ahead and treat yourself to these delectable goodies. They’re the perfect combination of sweet, crunchy, and chocolaty goodness that will satisfy your cravings in no time. Enjoy every bite and savor the deliciousness!

Enjoy!!