Chicken pot pie bake😉😋

 

               Chicken pot pie bake😉😋

Ingredients

1 can Pilsbury Grands Biscuits 8 biscuits

2 tablespoons butter

1 small package frozen veggie mix: carrots, peas, corn and green beans

2 chicken breasts cooked and shredded

1-2 cups chicken broth adapt to your preference

1 can Cream of Chicken Soup regular size

salt and pepper to taste

Instructions

Preheat the oven to 400 degrees.

In a large sauce pan heat the butter on medium heat. Add the veggie mixture to the pan and saute until the veggies are tender, about 5-7 minutes. Season with salt and pepper to taste.

Whisk in the chicken broth and the Cream of Chicken soup. Let the sauce simmer for 1 minute to thicken. Season with more salt and pepper to taste.

Turn off the heat and add the cooked shredded chicken to the mixture, stirring until the filling is well-combined. If the filling is too thick, stir in extra chicken broth.

On a parchment lined sheet pan bake the biscuits for half of the time listed on the can for a “pre-bake”. Take them out of the oven.

Pour the filling into a buttered 13x9-inch baking dish. Top the filling with the 8 biscuits (partially baked), flip them over top to bottom to unsure even baking on the other side. Bake for an additional 10 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving. Enjoy!

Old Fashioned Sour Cream Pound Cake

 

Old Fashioned Sour Cream Pound Cake

INGREDIENTS:

3 cups sugar

1 cup butter

6 eggs, separated

2 teaspoons vanilla

1 tablespoon fresh lemon juice

1 cup sour cream

3 cups all-purpose flour, sift before measuring

1/4 teaspoon baking soda

1/4 teaspoon salt

Instructions:

Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla, lemon juice and sour cream. Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form. Fold egg whites into the cake batter. Pour into a greased and floured tube or bundt pan and bake at 300° for about 1-1/2 hours or until cake tests done.Cool 10minutes and remove from pan

Mini Pineapple & Condensed Coconut Milk Cheesecakes

 

 Mini Pineapple & Condensed Coconut Milk Cheesecakes 

Ingredients:

- 180g plain sweet biscuits (Nice, Granita, or Milk Arrowroot)

- ½ tsp ground cinnamon

- 90g unsalted butter, melted

- 85g pkt pineapple-flavored jelly

- 125ml boiling water

- 160ml cold water

- 250g cream cheese, room temperature

- 125ml sweetened condensed coconut milk

- 150g well-drained crushed pineapple

- 250ml thickened cream

Instructions:

1. Crush biscuits, mix with cinnamon and melted butter. Press into bases.

2. Dissolve jelly in boiling water, add cold water. Cool slightly.

3. Beat cream cheese until smooth, add condensed coconut milk.

4. Gradually add jelly mix. Stir in crushed pineapple.

5. Whip cream until stiff peaks, fold into mixture.

6. Pour over bases, refrigerate until set.

Slow Cooker Honey Garlic Chicken

 

             Slow Cooker Honey Garlic Chicken

Ingredients:

Honey Garlic Sauce

1/3 cup honey

1 tbsp garlic, minced

1/2 cup soy sauce, low sodium (see note)

1/4 cup ketchup

1 tsp dried oregano

Crockpot Chicken and Vegetables

2 pounds chicken thighs, bone-in, skin-on

1 pound baby red potatoes

1 pound carrots, peeled

1 cup onions, chopped

1 pound green beans, trimmed

fresh parsley, chopped, for serving optional

salt and pepper to taste

Cornstarch Slurry (Optional)

2 tsp cornstarch

3 tsp water

Instructions:

In a small bowl, whisk together honey, garlic, soy sauce, oregano and ketchup.

Add the chicken thighs, potatoes, carrots and onions to a 4-6 quart slow cooker.

Pour the honey garlic sauce mixture evenly on top.

Cover the slow cooker and seal the lid. Cook on a LOW setting for 6-8 hours or on HIGH for 3-3 1/2 hours (see note).

About 20 minutes before serving, add the green beans to the slow cooker and optional cornstarch slurry to the sauce.

Re-seal the lid and cook for 15-20 minutes more until the green beans are tender and the sauce is starting to thicken.

Remove the chicken and vegetables to serving plates using a slotted spoon. Optional: Broil the chicken thighs for 2-3 minutes to brown the skin.

Drizzle sauce on top of chicken and vegetables. Garnish with optional minced parsley.

SPONGE CAKE

 

                                SPONGE CAKE

 INGREDIENTS:

- 4 eggs

- 1 cup (200g) granulated sugar

- 1 cup (120g) all-purpose flour

INSTRUCTIONS:

1. Preheat your oven to 350°F (175°C). Grease and line the bottom of a round cake pan with parchment paper.

2. In a large mixing bowl, crack the eggs and add the sugar.

3. Using an electric mixer, beat the eggs and sugar together on medium-high speed for about 8-10 minutes until the mixture is thick, pale, and has tripled in volume.

4. Sift the flour into the egg mixture in small batches. Gently fold the flour into the batter using a spatula, making sure not to overmix. Be careful to fold in the flour thoroughly but gently to maintain the airiness of the batter.

5. Once the flour is fully incorporated, pour the batter into the prepared cake pan.

6. Bake in the preheated oven for approximately 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

7. Remove the cake from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely.

8. Once cooled, you can serve the sponge cake as is or frost it with whipped cream, fresh fruit, or your favorite frosting.

Enjoy your homemade three-ingredient sponge cake! It's a simple and versatile dessert that can be enjoyed on its own or with various toppings.

I love you all ❤️💕🥰

Best Ever Beef Stew 😋🤤

 

                     Best Ever Beef Stew 😋🤤

Ingredients:

2 pounds beef stew meat

½ cup all purpose flour

1 tablespoon seasoning salt

2 tablespoons olive oil

½ teaspoon black pepper

1 large onion, diced

2 bay leaves

¼ cup Worcestershire sauce

2 cups water

2 heaping teaspoons beef demi-glace (or beef Swanson Flavor Boost)

4 medium to large red skinned potatoes, washed & diced

3 large carrots, peeled & sliced

1 stalk celery, diced

Directions :

Shake the beef stew meat in a resealable plastic bag with the flour & seasoning salt until evenly coated. Heat the olive oil in a skillet; add the floured stew meat to the pan & brown on all sides. Remove using a slotted spoon or tongs & place into the bottom of a slow cooker. Season with pepper.

Saute the diced onion in the same hot skillet for 2 minutes. Don’t worry about cleaning it out in between – that’s added flavor! Transfer the onions into the slow cooker as well. Pour the Worcestershire sauce, water, & beef demi glace (or Swanson Flavor Boost) into the skillet and whisk until mixed, making sure you scrape up any browned bits in the bottom of the pan. Turn off the heat & set aside.

Add the diced potatoes, carrots, celery, & bay leaves to the slowcooker. Now, pour the broth/Worcestershire mixture in the crockpot as well. Cover; cook on low for 8 hours. Remove the bay leaves before serving

Delicious cheese cake

 

                     

Delicious cheese cake

  ingredients:

  200 grams of flour, 2 teaspoons baking powder

  75 grams of sugar

  75 grams of butter

  1 egg

  Knead all the ingredients and pour them into a greased removable mold.

  Cover the bottom and a small edge.

  stuffed:

  500 grams of low-fat quark

  1 cup fresh cream

  1 cup whipped cream

  3 eggs

  200 grams of sugar

  125 grams of butter

  1 ground vanilla extract, vanilla flavored

  Juice of half a lemon

  Mix all ingredients together

  Pour into springform pan

  At 180 degrees heating up/down

  Bake for approximately 60 minutes