PISTACHIO PUPPY CHOW

 

INGREDIENTS

• 1 (12 oz) box Rice Chex
• 1 (14 oz) can sweetened condensed milk
• ½ cup butter, melted
• 1 cup white chocolate or cream cheese chips
• 1 (3.4 oz) instant pistachio pudding mix
• ½ teaspoon vanilla
• ½ teaspoon salt
• 2 cups powdered sugar

How To Make Pistachio Puppy Chow

Pour cereal into a very large bowl or doubled clean brown paper bag, set aside.
In a large microwave-safe bowl, add sweetened condensed milk, butter, and chips. Microwave in 30 second increments, stirring between, until chips are fully melted. Mix until smooth.
Mix in the pudding powder until evenly combined, then add vanilla and salt.
Pour pudding mixture over the cereal and toss until evenly coated, then add powdered sugar and toss again.

Allow treat to cool then store in an airtight container. Best when eaten in the first day or two!

Big Mac Salad

 

Ingredients :

• 1 lb ground beef (cooked and cooled)
• 1 bag of shredded lettuce
• 1/2 medium onion- diced
• 1/4 cup diced dill pickle (or more if you’re a pickle lover)
• 1/2 cup shredded cheese
• 1/4 cup thousand island dressing

Instructions

Cook ground beef, drain and set aside to cool. Chop/dice/shred all ingredients and put in bowl. Add cooked ground beef.
Mix, add dressing, mix again and serve
(My family loves for me to leave the dressing on the side for everyone to do their own- I also put tomatoes on the side) The photos below show the recipe doubled.

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.

Cut a lemon in 4 slices with salt then put them in the center of your room. This trick will change your life

 

Cut a lemon in 4 slices with salt then put them in the center of your room. This trick will change your life

The lemon is undoubtedly among the most famous and one of the most used ingredients in our kitchen, both for preparing meals, as well as for preparing delicious refreshing drinks. What you certainly did not know is the awesome power of the lemon with salt. The lemon contains extremely potent acids in the fight against certain diseases of our health, such as the cholesterol, the flu, the pains and the cramps etc.

Lemon has the antiviral and antibacterial properties that make it an extremely powerful natural remedy when it comes to taking care of our health. Also, this potent ingredient in various parts of the world is also used as a natural disinfectant, to ward off the bad energy and bring prosperity to the home.

The lemon is a fundamental ally in the elimination of the germs. Besides, the lemon with salt is an extremely powerful mixture in the elimination of all type of bacteria and viruses in the environment. In the following text we will give you a list of different uses that you can have from the lemon, so you can get the most of this fabulous natural ingr

edient.

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!

STUFFED BELL PEPPER SOUP

 

Ingredients:

• 2 pounds ground beef
• 2 bell peppers diced
• 1 onion chopped
• 3 cloves garlic
• 1 teaspoon Slap Ya Mama
• 1 teaspoon black pepper
• ¼ teaspoon red pepper flakes
• 1 tablespoon Worcestershire sauce
• 14.5 ounce can diced tomatoes
• 14.5 ounce can crushed tomatoes
• 32 ounce beef broth
• 1 cup rice

Instructions:

In a large pot or Dutch oven over medium heat, cook ground beef, onions, bell peppers, and seasonings until meat is no longer pink.
Add minced garlic, stir and cook for two additional minutes.
Drain and return to pot.
Add tomatoes, crushed tomatoes, Worcestershire sauce, beef broth, and rice. Stir.
Bring to a boil, reduce heat, cover and cook until rice is tender, approximately 25-30 minutes.
Ladle soup into individual bowls and top with cheese.