Delicious Creamy Coconut Cake

 Delicious Creamy Coconut Cake!

Ingredients:

1 (16 oz) package white cake mix

1 (14 oz) can cream of coconut

1 (14 oz) can sweetened condensed milk

1 (16 oz) container thawed whipped topping

1 (10 oz) package flaked coconut

Instructions:

1️⃣ Bake the cake mix in a 9x13 inch pan and let it cool completely.

2️⃣ Mix cream of coconut and sweetened condensed milk.

3️⃣ Poke holes in the cooled cake with a straw and pour the mixture over it.

4️⃣ Spread whipped topping on top.

5️⃣ Sprinkle with flaked coconut and chill for a few hours.

Serving Suggestion: Serve cold, topped with vanilla ice cream or toasted coconut for extra crunch! Perfect for any occasion!

Hot Honey Beet Carpaccio with Feta Snowflakes

Hot Honey Beet Carpaccio with Feta Snowflakes

Ingredients:

Beet Carpaccio:

3 medium cooked beets, thinly sliced (boiled or roasted)

1 tbsp (15 ml) olive oil

½ tsp (2–3 g) sea salt

¼ tsp (1–2 g) black pepper

Hot Honey Drizzle:

2 tbsp (30 ml) honey

½ tsp (2–3 g) chili flakes (adjust to heat preference)

1 tsp (5 ml) lemon juice

Feta Snowflakes:

½ cup (75 g) feta cheese, crumbled finely

Optional: freeze feta 10 minutes before crumbling for a snowy texture

Optional Garnishes:

Fresh mint or thyme

Crushed pistachios

Extra chili flakes

Directions:

Prepare beets:

Slice cooked beets into very thin rounds using a knife or mandoline.

Arrange them on a serving plate in a circular pattern.

Drizzle with olive oil, then sprinkle salt and pepper.

Make hot honey:

Warm honey slightly until fluid.

Stir in chili flakes and lemon juice.

Assemble carpaccio:

Drizzle hot honey over the beet slices.

Add feta snowflakes:

Sprinkle crumbled feta across the top so it resembles “snow.”

Finish:

Add mint, thyme, or pistachios if desired.

Serve chilled or at room temperature.

Prep Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Kcal: ~160 kcal per serving

Servings: 4–6 servings

 

Cranberry Orange Sour Cream Scones

Ingredients

• Dry Ingredients:
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• Wet Ingredients:
• 1/2 cup cold unsalted butter, cut into cubes
• 1/2 cup sour cream
• 1 large egg
• 1–2 tablespoons orange zest (zest of 1 large orange)
• 1 teaspoon vanilla extract
• 2–3 tablespoons orange juice (as needed, just enough to bring dough together)
• Add-Ins:
• 1 cup fresh or frozen cranberries (or 3/4 cup dried cranberries)
• Optional Topping:
• 1–2 tablespoons coarse sugar (for sprinkling)
• Simple Orange Glaze (optional):
• 1/2 cup powdered sugar
• 1–2 teaspoons orange juice (enough to make a drizzleable glaze)

Instructions

1. 1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. 2. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
3. 3. Cut in the butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter throughout. Keep the butter as cold as possible for flakier scones.
4. 4. Whisk the wet ingredients: In a separate small bowl, whisk together the sour cream, egg, orange zest, and vanilla extract until smooth and combined.
5. 5. Bring the dough together: Pour the wet mixture into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon just until the dough starts to come together. If the mixture looks dry or there are lots of loose floury bits, add orange juice 1 tablespoon at a time, mixing lightly, until the dough clumps and holds together when pressed.
6. 6. Add the cranberries: Gently fold in the cranberries (fresh, frozen, or dried) just until evenly distributed. If using frozen cranberries, you don’t need to thaw them first—just work quickly so they don’t chill the dough too much.
7. 7. Shape the dough: Turn the dough out onto a lightly floured surface. Pat and gently press it into a round disk about 1 inch (2.5 cm) thick. Try not to overwork the dough to keep the scones tender.
8. 8. Cut into wedges: Using a sharp knife or bench scraper, cut the disk into 8 equal wedges, like cutting a pizza. Transfer the wedges to the prepared baking sheet, spacing them a few inches apart.
9. 9. Top and bake: If desired, sprinkle the tops with coarse sugar for extra crunch and sparkle. Bake in the preheated oven for 15–18 minutes, or until the scones are puffed and lightly golden around the edges and on top.
10. 10. Cool slightly and glaze (optional): Allow the scones to cool on the baking sheet for about 5–10 minutes. For the orange glaze, stir together powdered sugar and enough orange juice to make a smooth, drizzleable glaze. Drizzle over the warm or cooled scones and let set briefly before serving.
11. 11. Serve and store: Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Rewarm gently in a low oven if desired

Christmas Salad

 My grandma always said every table needs something green, red, and made with love. 

This Christmas Salad does all three — fresh, creamy, and full of crunch!

Ingredients:

 • 1 broccoli, chopped into florets

 • 1 cauliflower, chopped into florets

 • 1 red onion, thinly sliced

 • 2 cups cherry tomatoes, halved

 • ½ cup shredded cheese (optional)

Dressing:

 • 1 cup mayonnaise

 • ½ cup sour cream

 • 1 tbsp cider vinegar

 • 1 tbsp sugar

 • ½ tsp black pepper

Instructions:

1️⃣ Combine veggies in a large mixing bowl.

2️⃣ In a separate bowl, whisk together dressing ingredients.

3️⃣ Pour dressing over veggies and toss to coat.

4️⃣ Chill in the fridge for 1 hour before serving. Enjoy! 🤍

Spinach + Feta Cookies (Spanakopita Cookies)

 

Spinach + Feta Cookies (Spanakopita Cookies) 

Savory, soft, Mediterranean-inspired cookies packed with spinach, herbs, and creamy feta. Perfect for snacks, brunch, or party platters!

Ingredients:

1 egg, lightly beaten 

4 tablespoons olive oil (or melted butter) 

1/4 cup Greek yogurt 

1½ cups chopped baby spinach 

1 tablespoon chopped dill 

1 tablespoon chopped scallions 

1 cup crumbled feta cheese 

1½ cups all-purpose flour

1 teaspoon baking powder

Salt and pepper to taste 

Directions:

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a bowl, whisk together the egg, olive oil (or butter), and Greek yogurt.

Add chopped spinach, dill, scallions, and crumbled feta. Mix gently.

Stir in flour, baking powder, salt, and pepper until a soft dough forms.

Scoop tablespoon-size portions onto the baking sheet. Flatten slightly with your fingers.

Bake 12–15 minutes, or until edges are lightly golden.

Cool slightly and serve warm or at room temperature.

Notes:

Add chili flakes for heat.

Swap feta for ricotta or goat cheese if desired.

Delicious served with tzatziki or marinara for dipping.

Cilantro-Lime Avocado Salsa

 Cilantro-Lime Avocado Salsa

Ingredients:

6 tomatillos

1 jalapeño (optional, for added spice)

2 avocados

A handful of fresh cilantro

1/2 cup crema mexicana

1 tablespoon minced garlic

1 tablespoon chicken bouillon powder

1 tablespoon salt (or to taste)

Juice of 2 limes

1/4 of a white onion

About 1 cup of boiling water from the tomatillos and jalapeño

Directions:

In a saucepan, boil the tomatillos and jalapeño (if using) for about 10 minutes until softened.

In a blender, combine the avocados, fresh cilantro, crema mexicana, minced garlic, chicken bouillon powder, salt, lime juice, and white onion.

Once the tomatillos and jalapeño are done boiling, add them to the blender along with approximately 1 cup of the boiling water to help blend.

Blend everything until the mixture is smooth and creamy. Taste and adjust the salt if needed.

Serve this rich, zesty salsa as a topping for tacos, enchiladas, or enjoy it as a delicious dip with tortilla chips!

Enjoy!

One-Pot Macaroni Cheeseburger Soup (No Velveeta)

 One-Pot Macaroni Cheeseburger Soup – NO VELVEETA! 

Ingredients:

1 lb ground beef

1 medium onion, diced

2 cups beef broth

2 cups elbow macaroni

1 cup shredded cheddar cheese

1 cup milk

Salt and pepper to taste

Instructions:

In a large pot, brown the ground beef and onion over medium heat until cooked through; drain excess fat.

Add beef broth and bring to a boil.

Stir in macaroni and cook until al dente, about 7-8 minutes.

Reduce heat, add milk and cheese, stirring until cheese is melted and soup is creamy.

Season with salt and pepper to taste before serving.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 6