Irish Bacon Cabbage And Potato Soup

 

INGREDIENTS

1/2 lb (about 2) potatoes, washed

1/2 lb bacon, cut in quarter pieces

1 onion, finely chopped

1 carrot, peeled and finely sliced

4 to 5 cups chicken stock

1 bay leaf

1/2 cabbage, roughly chopped

Parsley, chopped (for garnish)

Kosher salt and freshly cracked black pepper, tot aste

PREPARATION

Microwave potatoes one at a time until slightly cooked about 7 to 8 minutes at 600 watts. Let rest for a few minutes until easy to touch. Remove the skin and cut into medium pieces, and set aside.

In a large pot set over medium low heat, gradually cook bacon, rendering the fat until crispy. Remove bacon from the pot and set aside. Leave about 2 tablespoons worth of fat in the pot, removing the excess.

Sauté onions and carrots until softened and you can smell the fragrance of the onions, about 5 to 7 minutes, stirring to evenly cook the vegetables.

Add in chicken stock, bay leaf, cabbage, diced potatoes, and cooked bacon.

Bring to a boil, reduce to a simmer, cooking until the potatoes and cabbage are softened, about 20 to 25 minutes.

Season with salt and pepper, remove bay leaf, and garnish with parsley.

Serve and enjoy!

CHEESECAKE FRUIT SALAD

 

INGREDIENTS:

1 (8 oz) package cream cheese, room temperature

1 1/2 cups thawed frozen whipped topping, thawed

1/4 cup vanilla Greek or triple cream yogurt

1/4 cup powdered sugar, sifted

1 teaspoon fresh lemon juice

1 teaspoon vanilla extract

5 cups chopped ripe fruit (such as pineapple, strawberries, blueberries, melon, mango, and/or grapes)

How To Make Cheesecake Fruit Salad

Combine cream cheese, whipped topping, yogurt, powdered sugar, lemon juice, and vanilla extract in medium bowl using electric mixer. Blend until completely smooth.

In large bowl combine fruit. Pour cheesecake dressing over fruit and toss to combine. Serve immediately or place in refrigerator to chill until serving (up to 2 hours).

Strawberry Rhubarb Upside Down Cake

 

Ingredients

For the Topping:

2 tablespoons butter, melted

1/3 cup brown sugar

1 cup sliced strawberries

1 cup chopped rhubarb

For the Cake:

1/2 cup (1 stick) unsalted butter, at room temperature

2/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 1/3 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2/3 cup buttermilk

Whipped cream, for serving

Directions

Preheat oven to 350°F (175°C). Generously butter an 8 or 9-inch round cake pan.

Sprinkle the brown sugar over the bottom of the pan and evenly distribute the sliced strawberries and chopped rhubarb on top.

In a mixing bowl, cream together the butter and granulated sugar until light. Beat in the egg and vanilla extract.

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the creamed mixture, alternating with the buttermilk, mixing until just combined.

Spread the batter evenly over the fruit layer. Bake for 30-35 minutes, or until a toothpick comes out clean.

Allow to cool for 5 minutes, then invert onto a serving plate. Serve cool with whipped cream.

Prep Time: 15 minutes | Cooking Time: 30 minutes

 | Total Time: 45 minutes

THE NO NAME DIP

 

The No Name Dip – Alright so the other day I told you I would give you the recipe for the dip that I made for trivia night. According to Nick this dip has “no name”. So I have dubbed it the “no name dip”. Original, I know. This dip is super easy and cheap to make. It seriously only contains four ingredients. Four.

What you need

16 oz sour cream (I know the one in the picture is two 8oz but that’s because the store I went to didn’t have the 16oz of the kind I like)

Real bacon bits. Make sure they are real. I used fake ones one time and it was the WORST thing I have ever tasted.

Shredded cheese. I prefer cheddar jack but I’m sure whatever kind you want to add would work.

A dry ranch packet. They make different flavored ones but I would go with the original.

How To Make The No Name Dip

Just mix all of that together and viola, your dip is done. It looks kind of like throw up but I promise it’s amazing. What I do is add the sour cream and then mix in the ranch. After mixing those together I add in the bacon bits and stir. And after all of that is stirred together I mix in the entire thing of cheese.

Eat with whatever kind of crackers or chips you would like. And try not to eat the entire thing in one sitting. Which I would do if Nick wouldn’t make fun of me. Good thing I don’t live on my own or I would only eat this dip, ice cream, and cookies. Whatev.

CHICAGO-STYLE BAKERY APPLE SLICES

 

FOR THE PIE DOUGH:

4 cups all-purpose flour

1 tablespoon granulated sugar

1 teaspoon salt

1 1/4 cups unsalted butter, chilled (2 1/2 sticks)

1/2 cup ice water, plus more as needed

FOR THE FILLING:

4 cups apple pie filling (canned is fine)

FOR THE GLAZE:

1 cup powdered sugar

2 tablespoons unsalted butter, softened

1 teaspoon vanilla

2 tablespoons whole milk

How To Make Chicago-Style Bakery Apple Slices

For the pie dough:

In a large bowl, stir together the flour, sugar, and salt.

Remove one stick of butter from the fridge and using a cheese grater, grate butter over the flour mixture. If butter gets too soft, place in the freezer until firm again and start on the next stick of butter. Continue grating until all butter is used, stirring into the flour mixture in between sticks.

(Alternatively, you can cube or slice the butter and cut in using a pastry blender or two forks.)

Create a well in the center of the flour mixture and add the 1/2 cup ice water. Using a fork, toss quickly to combine.

Refill ice water container, then drizzle in 2 tablespoons of cold water at a time, stirring after each addition, until dough is moist and holds together easily. Try not to add any more water than you need to — dough shouldn’t be sticky. You should be able to see small pieces of butter throughout the dough.

On a lightly floured work surface, quickly and gently knead dough just to bring it together. Divide in half, then flatten each half into a 1-inch thick rectangle.

Wrap each rectangle in plastic wrap and chill at least 30 minutes.

When ready to bake, preheat oven to 400°F and set aside a 9×13-inch jelly roll pan.

Lightly dust a work surface with flour, then roll out one rectangle of dough roughly the same size as jelly roll pan. Press into the bottom of the pan.

Spread apple filling over the pie dough.

Roll the remaining rectangle of dough out to the same size, then pick up and lay on top of the apple filling. (You can also use a rolling pin to roll the dough up to make transferring easier.) Pinch edges of dough together but don’t worry too much about sealing completely.

Slice a few vents in top crust to release steam, then bake until crust is golden brown, about 40 minutes, rotating pan halfway through. Remove to a wire rack to cool.

When pie has cooled, make the glaze:

Beat together the sugar, butter, vanilla, and milk until smooth, then spread glaze over the top of the crust evenly. Let set and harden, then slice into squares and serve. Enjoy!

Crack Chicken Casserole

 

Ingredients

2 cups cooked and shredded chicken

1 cup cooked and crumbled bacon

16 ounces frozen shredded hashbrowns

16 ounces sour cream

1 can cream of chicken soup, 10.5 ounces

4 tablespoons melted unsalted butter

1 packet ranch seasoning, 1 ounce

2 cups shredded cheddar cheese

Instructions

1. Preheat the oven to 375°F (190°C).

2. In a large bowl, combine the shredded hashbrowns, sour cream, cream of chicken soup, melted butter, 1.5 cups shredded cheese, and ranch seasoning. Mix well.

3. Stir in the cooked and shredded chicken, followed by the 1/2 crumbled bacon.

4. Spread mixture evenly in a greased 9×13-inch baking dish.

5. Sprinkle remaining shredded cheddar cheese and bacon over the mixture in the baking dish.

6. Bake in the preheated oven for 40 minutes, or until cheese is melted and casserole is heated through.

Enjoy your delicious Crack Chicken Casserole with its creamy and savory flavors that are sure to please everyone at the dinner table. This comforting dish is perfect for any occasion and will surely become a family favorite.

The most incredible Strawberry Cake you’ll ever taste

 

Ingredients

For the Cake:

3 cups of premium all-purpose flour 🌾

2 cups of succulent fresh strawberries, pureed 🍓

1 cup of European-style unsalted butter, softened 🧈

2 1/2 cups of pure cane sugar 🍚

1 cup of luxurious whole milk 🥛

4 large eggs, room temperature 🥚

2 teaspoons of pure vanilla extract 🌿

1 teaspoon of extravagant strawberry extract 🍓

1 tablespoon of baking powder 💨

1/2 teaspoon of Himalayan pink salt 🏔️

For the Cream Cheese Frosting:

16 ounces of premium cream cheese, softened 🧀

1 cup of European-style unsalted butter, softened 🧈

6 cups of opulent confectioners’ sugar 🍰

1 teaspoon of pure vanilla extract 🌿

Instructions

For the Cake:

Preheat the Oven to Culinary Perfection: Set the temperature to 350°F (175°C) and grease and flour three 9-inch round cake pans.

Strawberry Symphony: Puree the succulent fresh strawberries until smooth and set aside.

Creamy Elegance: In a bowl, cream together the European-style unsalted butter and pure cane sugar until light and fluffy.

Eggstravaganza: Add the eggs, one at a time, beating well after each addition. Incorporate the pure vanilla extract and extravagant strawberry extract.

Strawberry Embrace: Alternate adding the pureed strawberries and the dry ingredients (all-purpose flour, baking powder, and Himalayan pink salt), beginning and ending with the dry ingredients. Mix until just combined.

Milk Indulgence: Gradually add the luxurious whole milk to the batter, ensuring a smooth and velvety consistency.

Divine Divisions: Divide the batter evenly among the prepared cake pans and smooth the tops.

Bake to Radiance: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.

For the Cream Cheese Frosting:

Creamy Confluence: In a separate bowl, whip together the softened premium cream cheese and European-style unsalted butter until smooth and fluffy.

Sweet Ascendance: Gradually add the opulent confectioners’ sugar and pure vanilla extract, beating until the frosting achieves a luscious and spreadable consistency.

Layered Luxe: Once the cakes are cooled, generously spread the cream cheese frosting between the layers and over the entire cake, creating a visual and gustatory masterpiece.

Strawberry Garnish: Decorate the cake with additional fresh strawberries for a finishing touch of elegance.

Serve with Grandeur: Slice and serve this Most Incredible Strawberry Cake with a sense of culinary pride and delight.

Frequently Asked Questions (FAQs):

Q1: Can I use frozen strawberries instead of fresh for the puree? A: Absolutely! Thaw and drain the frozen strawberries before pureeing them for a convenient alternative.

Q2: Can I make this cake ahead of time? A: Certainly! Prepare the cake layers and frosting separately, refrigerate, and assemble when ready to serve for a fresh, delightful experience.

Q3: Can I add other berries to the cake for variety? A: Absolutely! Experiment with a mix of berries to add a delightful burst of flavors and colors to your cake.

Indulge in the culinary masterpiece that is our Most Incredible Strawberry Cake, where every bite is a celebration of opulence and taste! 🍓🍰🌟