Lemon Cream Dream Cake

Ingredients

For the Cake Layers (two 8-inch round pans)

• 1 ½ cups (190 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• ½ cup (115 g) unsalted butter, softened
• 2 large eggs, room temperature
• ½ cup (120 ml) milk, room temperature
• 2 teaspoons lemon zest (from about 2 medium lemons)
• 2 tablespoons fresh lemon juice
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon fine salt
• 1 teaspoon vanilla extract

For the Lemon Cream Filling

• 1 cup (240 ml) heavy cream, well chilled
• 1 cup (approximately 300 g) lemon curd, store-bought or homemade
• ¼ cup (30 g) powdered sugar, sifted
• 1 teaspoon vanilla extract

For Decoration (optional)

• Powdered sugar for dusting
• Thin lemon slices or candied lemon
• Fresh mint leaves (optional)

Instructions

1. Prepare: Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, and lightly grease the parchment.
2. Combine dry ingredients: In a medium bowl whisk together the flour, baking powder, baking soda, and salt until evenly blended.
3. Cream butter and sugar: In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes with an electric mixer on medium speed.
4. Add eggs and flavorings: Add the eggs one at a time, beating briefly after each addition until incorporated. Stir in the lemon zest, lemon juice, and vanilla extract.
5. Incorporate dry ingredients and milk: With the mixer on low, add one-third of the dry mixture, then half the milk, then another third of the dry ingredients, the remaining milk, and finish with the last of the dry ingredients. Mix only until combined; overmixing will produce a tougher crumb.
6. Bake: Divide the batter evenly between the prepared pans, smooth the tops, and bake in the preheated oven for 20–25 minutes, or until the cakes are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
7. Cool: Allow the cakes to cool in the pans for 10 minutes, then invert onto a wire rack to cool completely before assembling. Completely cooled layers keep the filling from melting.
8. Whip the cream: In a chilled bowl, whip the heavy cream to soft peaks. Add the sifted powdered sugar and vanilla extract, then continue whipping to medium peaks.
9. Fold in lemon curd: Gently fold the lemon curd into the whipped cream in two additions until homogeneous and spreadable. Take care not to deflate the cream; use a soft folding motion.
10. Assemble: Place one cake layer on a serving plate. Spread about half of the lemon cream evenly across the top, leaving a small border. Place the second layer on top and spread the remaining cream over the top. Smooth or texture as desired.
11. Chill and finish: Chill the assembled cake for at least 30 minutes to firm the filling. Before serving, dust lightly with powdered sugar and garnish with lemon slices or mint if desired.
12. Slice and serve: For clean slices, warm a knife under hot water, dry it, and make each cut with a single decisive stroke.

 

Crispy Fried Dough Pockets

INGREDIENTS

• 2 cups all-purpose flour

• 1 teaspoon salt

• ¾ cup warm water

• Oil for deep frying

(Optional filling idea: cheese, minced meat, or mashed potatoes – not counted in the 4 basic ingredients)

INSTRUCTIONS

1. In a bowl, mix flour and salt.

2. Gradually add warm water and knead until a soft, smooth dough form

3. Cover and let the dough rest for 15 minutes.
4. Roll out the dough thin and cut into small circles or squares.
5. (Optional) Place a little filling in the center and fold, sealing the edges well.
6. Heat oil in a deep pan over medium heat.
7. Fry the dough pockets until puffed and golden brown on both sides.
8. Remove and drain on paper towels. Serve hot.

TIPS

• Seal edges tightly to prevent filling from leaking.

• Fry on medium heat so they cook through without burning.

• Serve with chili sauce, ketchup, or yogurt dip for extra flavor.

•  You can keep them plain (no filling) and       enjoy them like crispy fried bread.

Grandma’s Classic Stuffed Celery

 

Grandma’s Classic Stuffed Celery: A Bite That Never Goes Out of Style

Some recipes don’t need trends or upgrades. They just need to be made and shared.

Grandma’s Stuffed Celery is one of those timeless favorites. Cool, crisp celery filled with a creamy, savory spread that instantly brings back memories of family gatherings, holiday tables, and plates that were always empty by the end of the meal.

It’s simple. It’s comforting. And it always disappears first.

Why Everyone Loves It

• The fresh crunch of celery with a smooth, flavorful filling

• No cooking required, just mix, fill, and chill

• Perfect for holidays, potlucks, or a quick snack

• A classic that every generation enjoys

 Ingredients

• Fresh celery stalks, washed and trimmed

• Cream cheese, softened

• Mayonnaise

• Garlic powder

• Onion powder

• Paprika plus extra for garnish

• Salt and black pepper

Classic mix-ins (choose one or combine):

• Chopped pimiento-stuffed green olives

• Chopped toasted walnuts or pecans

• Finely chopped crisp-cooked bacon

• Shredded sharp cheddar cheese

 How to Make It

1️⃣ Dry the celery well and cut into serving-size pieces.

2️⃣ Mix the cream cheese and mayonnaise until smooth, then stir in the seasonings.

3️⃣ Fold in your favorite mix-ins.

4️⃣ Fill the celery generously and sprinkle lightly with paprika.

5️⃣ Chill for about an hour before serving so the flavors come together.

Serve it cold, serve it proud, and watch how fast it vanishes from the plate.

Alabama Firecrackers

 Alabama Firecrackers – a spicy and addictive snack, perfect for parties or game day!

Ingredients

- 1 lb (about 4 sleeves) saltine crackers

- 1 cup canola oil

- 1 packet (1 oz) ranch seasoning mix

- 1 tbsp crushed red pepper flakes (adjust for spice level)

- 1/2 tsp garlic powder

- 1/2 tsp onion powder

Directions

1. Prepare the seasoning mixture  

   In a small bowl, whisk together the canola oil, ranch seasoning mix, crushed red pepper flakes, garlic powder, and onion powder until well combined.

2. Coat the crackers  

   Place the saltine crackers in a large, sealable plastic bag. Pour the seasoning mixture over the crackers, seal the bag, and gently turn the bag over several times to coat the crackers evenly with the seasoned oil.

3. Marinate  

   Let the bag sit for at least 1 hour, flipping occasionally to ensure all crackers absorb the seasoning. For best results, allow the crackers to marinate overnight.

4. Serve  

   Once the crackers are fully seasoned, serve them in a bowl. Enjoy the spicy, flavorful crunch!

Cooking Time

Prep 10 minutes  

Marinate 1 hour (or overnight for best results)  

Total 1 hour 10 minutes

Philly Cheesesteak Casserole

 

Philly Cheesesteak Casserole

Ingredients:

2 pounds steak, thinly sliced

1 cup green bell peppers, sliced into strips

1 cup red bell peppers, sliced into strips

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Worcestershire sauce

2 tablespoons olive oil

4 ounces cream cheese (½ a block)

Provolone cheese, sliced

½ cup beef broth

1 cup small onion, sliced into strips

2 cups mushrooms, sliced (optional)

Salt and black pepper, to taste

Instructions:

Preheat your oven to 350℉

In a large skillet over medium heat, add oil and sliced steak. Be sure to drain any excess grease.

Season the steak with garlic powder, onion powder, and chili powder, and cook it until it browns. Remove the cooked steak from the skillet and set it aside.

In the same skillet, add oil sliced peppers, mushrooms, and onions. Stir and cook until they have softened.

Add cream cheese, Worcestershire sauce, and beef broth to the skillet. Cook until the cream cheese melts.

Return the beef back into the skillet and stir until the ingredients are well combined.

Transfer the mix to a casserole dish and top the entire dish with slices of Provolone cheese.

Bake the Philly Cheesesteak Casserole at 350 degrees f for 10-15 minutes or until the cheese melts.

Baked Spinach Artichoke Dip

  Baked Spinach Artichoke Dip

8 ounces cream cheese, softened

1/4 cup sour cream

1/4 cup mayonnaise

1 teaspoon minced garlic

2/3 cup finely shredded parmesan cheese

1/2 cup finely shredded mozzarella cheese

Black pepper to taste

14 ounces canned artichoke hearts, drained well and chopped

6 ounces frozen spinach, thawed and squeezed very dry

Preheat oven to 350°F. Lightly grease a small 1-quart baking dish.

In a medium bowl, stir together the cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella, and pepper until smooth and well combined.

Fold in the chopped artichokes and drained spinach until evenly distributed.

Spread the mixture evenly into the prepared baking dish.

Bake for about 20 minutes, until hot, bubbly, and lightly golden around the edges.

Serve warm with tortilla chips, crackers, or toasted baguette slices.

Cheesy Beef Biscuit Sliders Recipe

 Cheesy Beef Sliders

These homemade Cheesy Beef Sliders are a real crowd-pleaser. Baked on sweet rolls with tender steak, melted cheese, onion, and peppers, they’re both tasty and hearty 🤤 

Ingredients:

For the Sliders:

1 lb ground beef (80/20 mix for juiciness)

Salt and pepper to taste

12 slider buns, halved

12 slices of cheddar cheese (or your preferred cheese)

1 small onion, finely chopped (optional)

Pickles for serving (optional)

For the Sauce:

1/2 cup mayonnaise

2 tablespoons ketchup

1 tablespoon mustard

1 teaspoon Worcestershire sauce

1 clove garlic, minced

Salt and pepper to taste

Directions:

Prepare the Beef Patties: In a bowl, mix the ground beef with salt, pepper, and chopped onion (if using). Form into 12 small patties, slightly larger than your slider buns.

Cook the Patties: Heat a skillet or grill pan over medium-high heat. Cook the patties for 2-3 minutes on each side, or until they reach your desired level of doneness. Place a slice of cheese on each patty during the last minute of cooking to melt.

Prepare the Sauce: While the patties are cooking, mix together mayonnaise, ketchup, mustard, Worcestershire sauce, minced garlic, and a pinch of salt and pepper in a small bowl.

Assemble the Sliders: Spread some of the sauce on the bottom half of each slider bun. Place a beef patty on top, followed by a pickle slice if desired. Cover with the top half of the bun.

Serve: Arrange the sliders on a platter and serve immediately. These cheesy beef sliders are perfect for parties, game day, or a fun family dinner.

Prep Time: 15 minutes | Cooking Time: 6 minutes | Total Time: 21 minutes

Kcal: 320 kcal per slider | Servings: 12 sliders