Cream Cheese Stuffed Banana Bread

 

Cream Cheese–Filled Banana Bread 

Super moist banana bread with a creamy cheesecake layer in the center.

Ingredients

Banana Bread Batter

3 large ripe bananas (mashed)

2 eggs (room temp)

1/2 cup sugar

1/2 cup brown sugar

1/2 cup oil (or melted butter)

1 tsp vanilla

1 1/2 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

Cream Cheese Filling

200g cream cheese (softened)

1 egg

1/4 cup sugar

2 tbsp flour

1 tsp vanilla

Optional for topping

1 banana sliced lengthwise for decoration

Instructions

Step 1 — Prepare the filling

In a bowl mix: cream cheese, egg, sugar, flour, and vanilla.

Whisk until smooth and set aside.

Step 2 — Make the banana bread

In another bowl combine mashed bananas, eggs, oil, vanilla, sugar + brown sugar.

Whisk until smooth.

Add flour, baking soda, salt → fold gently (do NOT overmix).

Step 3 — Assemble

Pour half of the banana batter into a greased loaf tin.

Spread the cream cheese filling in the center.

Pour the remaining banana batter on top.

Place the sliced banana on top (optional).

Step 4 — Bake

Bake at 170°C – 175°C for 55–65 minutes.

If the top browns too fast, cover with foil.

Stuffed Mashed Potato Nests Recipe

 

 Stuffed Mashed Potato Nests Recipe

Ingredients

For the Potato Nests:

3–5 large potatoes

3.5 tbsp (50 g) butter

A bunch of fresh dill, chopped

Salt, smoked paprika, black pepper, oregano (to taste)

For the Filling:

1.1 lbs (500 g) ground beef

1 onion, finely chopped

2 garlic cloves, minced

1 red bell pepper, diced

1 large tomato, chopped

2.5 oz (70 g) tomato paste

A bunch of fresh parsley, chopped

Salt and pepper to taste

For Topping:

3.5 oz (100 g) mozzarella cheese, shredded

🔪 Instructions

1. Prepare the Mashed Potatoes

Peel and boil the potatoes in salted water until tender.

Drain and mash them with butter, chopped dill, and seasonings (salt, paprika, black pepper, oregano).

Let cool slightly, then shape into round nests on a parchment-lined baking sheet.

2. Make the Filling

In a skillet, sauté chopped onion and garlic in a little oil until soft.

Add the ground beef and cook until browned.

Stir in diced bell pepper and tomato. Cook for 5–7 minutes.

Add tomato paste, season with salt and pepper, then stir in chopped parsley. Simmer for 5 more minutes.

3. Assemble the Nests

Spoon the beef mixture into each potato nest.

Top with shredded mozzarella.

4. Bake

Preheat oven to 375°F (190°C).

Bake the nests for about 20 minutes or until the cheese is melted and slightly golden.

 Final Touch

Garnish with extra dill or parsley and serve warm as a hearty meal or side dish!

 

8 soup recipes

1.Beef Stew Soup

Introduction: A hearty and comforting beef stew filled with tender chunks of beef, vegetables, and rich broth.
Ingredients:

• 1 lb beef stew meat
• 4 cups beef broth
• 2 carrots, sliced
• 3 potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste
  Instructions:

1. Heat olive oil in a pot and brown the beef stew meat.
2. Add onions and garlic, cook until softened.
3. Pour in the beef broth and add the carrots, potatoes, thyme, salt, and pepper.
4. Simmer for about 1 hour until the beef is tender and vegetables are cooked.
5. Serve with toasted bread.

2. Chicken Soup with Pasta

Introduction: A soothing chicken soup with pasta, veggies, and a flavorful broth.
Ingredients:

• 1 lb chicken breast, shredded
• 4 cups chicken broth
• 1 cup elbow macaroni
• 2 carrots, diced
• 1 celery stalk, diced
• 1 onion, chopped
• 1 tsp garlic powder
• 1 tsp parsley
• Salt and pepper to taste
  Instructions:

1. In a pot, combine chicken broth, carrots, celery, onion, and garlic powder. Bring to a boil.
2. Add the chicken breast and simmer until the chicken is fully cooked.
3. Remove the chicken, shred it, and return to the pot.
4. Add macaroni and cook until tender.
5. Season with salt, pepper, and parsley before serving.

3.Tomato Soup

Introduction: A creamy and rich tomato soup, perfect for pairing with grilled cheese.
Ingredients:

• 6 ripe tomatoes, chopped
• 1 onion, chopped
• 2 tbsp butter
• 2 cups vegetable broth
• 1 tsp basil
• 1 cup heavy cream
• Salt and pepper to taste
  Instructions:

1. In a pot, melt butter and sauté onions until soft.
2. Add chopped tomatoes and cook for 10 minutes.
3. Add vegetable broth and basil, and simmer for 15 minutes.
4. Blend the soup until smooth and return to the pot.
5. Stir in heavy cream and season with salt and pepper. Serve hot.

4.Creamy Potato Soup

Introduction: A rich and creamy potato soup, perfect for a chilly evening.
Ingredients:

• 5 potatoes, peeled and cubed
• 1 onion, chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• Salt and pepper to taste
  Instructions:

1. In a large pot, sauté onions in butter until softened.
2. Add potatoes and chicken broth. Simmer until the potatoes are tender.
3. Mash the potatoes in the soup for a creamy texture.
4. Stir in heavy cream and season with salt and pepper.
5. Serve hot, garnished with green onions if desired.

5.Vegetable Soup

Introduction: A wholesome and nutritious vegetable soup, full of colorful veggies.
Ingredients:

• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup tomatoes, chopped
• 1 onion, chopped
• 4 cups vegetable broth
• 1 cup green beans, chopped
• 1 tsp thyme
• Salt and pepper to taste
  Instructions:

1. In a pot, add all the vegetables and vegetable broth.
2. Bring to a boil and simmer for 20 minutes.
3. Season with thyme, salt, and pepper.
4. Serve hot with crusty bread.

6.Corn Chowder

Introduction: A creamy and comforting soup filled with sweet corn and potatoes.
Ingredients:

• 3 cups corn kernels (fresh or frozen)
• 2 potatoes, cubed
• 1 onion, chopped
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tsp thyme
• Salt and pepper to taste
  Instructions:

1. In a pot, sauté onions until soft.
2. Add potatoes, corn, chicken broth, and thyme. Bring to a boil.
3. Simmer until potatoes are tender.
4. Stir in heavy cream and season with salt and pepper.
5. Serve hot with chopped parsley.

7.Lentil Soup

Introduction: A hearty and healthy lentil soup with vegetables and spices.
Ingredients:

• 1 cup lentils
• 1 onion, chopped
• 2 carrots, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
  Instructions:

1. In a pot, sauté onions, carrots, and garlic until softened.
2. Add lentils, vegetable broth, cumin, and paprika.
3. Simmer for 30-40 minutes until lentils are tender.
4. Season with salt and pepper before serving.

8.Butternut Squash Soup

Introduction: A smooth and creamy soup made with roasted butternut squash and spices.
Ingredients:

• 1 butternut squash, peeled and cubed
• 1 onion, chopped
• 4 cups vegetable broth
• 1 tsp nutmeg
• 1/2 tsp cinnamon
• Salt and pepper to taste
  Instructions:

1. Roast butternut squash in the oven until soft.
2. In a pot, sauté onions until soft.
3. Add roasted squash and vegetable broth. Bring to a boil.
4. Blend until smooth, then stir in nutmeg, cinnamon, salt, and pepper.
5. Serve hot.

Lemon Ricotta Spinach Pasta

 

Lemon Ricotta Spinach Pasta

☑️Ingredients:

12 oz spaghetti or linguine

1 cup ricotta cheese (full-fat for creaminess)

2 cups fresh spinach (washed and roughly chopped)

1 lemon (zested and juiced, about 1 tbsp zest and 2 tbsp juice)

2 tbsp olive oil

2 garlic cloves (minced)

1/2 tsp salt (adjust to taste)

1/4 tsp black pepper

1/4 cup grated Parmesan cheese (for garnish)

☑️Instructions:

Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente, about 8-10 minutes; reserve 1 cup of pasta water, then drain.

In a large skillet, heat 2 tbsp olive oil over medium heat; add minced garlic and sauté for 1 minute until fragrant, avoiding burning.

Add chopped spinach to the skillet and cook for 2-3 minutes until wilted, stirring occasionally.

Lower the heat to medium-low, stir in ricotta cheese, lemon zest, and lemon juice; mix until a smooth sauce forms, about 1-2 minutes.

Add 1/2 tsp salt and 1/4 tsp black pepper to the sauce; adjust seasoning to taste.

Toss the cooked pasta into the skillet with the sauce, adding reserved pasta water a little at a time (start with 1/4 cup) to reach desired consistency.

Serve hot, garnished with grated Parmesan cheese and an extra sprinkle of lemon zest if desired.

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Enjoy this fresh and creamy pasta dish!

Reese’s Swirl Cool Whip and Pudding Frosting

 Reese’s Swirl Cool Whip and Pudding Frosting 

Ingredients: 

- 1 box of instant chocolate pudding mix

- 2 cups milk

- 1 cup Cool Whip (thawed)

- 1/2 cup creamy peanut butter

- 1/4 cup powdered sugar

- 1/4 cup crushed Reese’s Peanut Butter Cups (for topping)

Directions:

Mix pudding: In a bowl, whisk together the chocolate pudding mix and milk until smooth. Let it sit for 5 minutes to thicken.

Combine toppings: In another bowl, mix the peanut butter and powdered sugar until creamy.

Fold in Cool Whip: Gently fold the Cool Whip into the peanut butter mixture until combined.

Combine layers: Add the chocolate pudding to the peanut butter-Cool Whip mixture. Stir gently until everything is blended.

Chill: Refrigerate the frosting for 30 minutes to help it set.

Serve: Use the frosting on cakes, cupcakes, or as a dip for fruit. Top with crushed Reese’s for extra flavor!

Mediterranean-Style Cottage Cheese Herb Flatbread

 

Mediterranean-Style Cottage Cheese Herb Flatbread

Soft, golden flatbreads topped with creamy cottage cheese, fresh herbs, and a hint of garlic — perfect as a side, appetizer, or snack. 

Ingredients:

For the Dough:

2 cups all-purpose flour

¾ cup plain Greek yogurt

1 tsp baking powder

½ tsp salt

1 tbsp olive oil (optional, for softer dough)

For the Topping:

¾ cup cottage cheese (pressed slightly dry)

1–2 tbsp chopped fresh parsley or cilantro

1 tsp dried oregano

1 tsp dried mint (optional)

1 tbsp olive oil

1 garlic clove, finely grated or minced

Salt and pepper to taste

Instructions:

1. Prepare the Dough:

In a bowl, mix flour, baking powder, and salt.

Add Greek yogurt and olive oil.

Stir until a dough forms, then knead for 1–2 minutes until soft and smooth.

Cover and let rest for 10 minutes.

2. Make the Herb Topping:

In a small bowl, combine cottage cheese, chopped herbs, garlic, olive oil, oregano, and a pinch of salt and pepper.

3. Shape the Flatbreads:

Divide the dough into 4 equal parts.

Roll each into a small circle (about 5–6 inches).

Place on a baking sheet lined with parchment.

4. Top the Flatbreads:

Spoon the cottage cheese mixture onto each dough circle.

Gently press it into the surface.

5. Bake or Pan-Cook:

Oven Method:

Preheat oven to 425°F (220°C).

Bake for 12–15 minutes until edges are golden and cheese is slightly browned.

Skillet Method:

Heat a nonstick or cast iron skillet on medium heat.

Cook each flatbread (topping side up) for 3–4 minutes, then cover with a lid and cook another 2–3 minutes until base is crisp and top is warm. 

Serving Suggestions:

Serve warm with hummus, tzatziki, or tomato cucumber salad.

Pair with soup or grilled meats for a complete meal.

Banana walnut Cream

 

Heavenly Banana Walnut Cream Cake

Ingredients :

→ Cake Base

 2 cups all-purpose flour

 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

 1/2 cup sour cream

 3 ripe bananas, mashed

 1/2 cup chopped walnuts

 1/2 cup white chocolate chips

→ Creamy Layer and Garnish

 2 cups creamy custard

 1 banana, sliced

 1/4 cup whole or halved walnuts

Steps :

Preheat oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In a large bowl, cream unsalted butter and granulated sugar until the mixture is light and fluffy.

Beat in eggs one at a time, then blend in the vanilla extract.

Mix in sour cream and mashed bananas until fully incorporated.

Gradually add dry ingredients to the wet mixture, mixing just until combined.

Gently fold in chopped walnuts and white chocolate chips.

Evenly divide batter between prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, spread half of the creamy custard on top of one cake layer.

Position second cake layer over the first and cover evenly with remaining custard.

Arrange banana slices and walnuts over the top. Serve immediately or refrigerate until ready to serve.