Mini Beef Wellingtons

 

Mini Beef Wellingtons! 

Perfect for Your Holiday Gatherings! These bite-sized showstoppers are festive, elegant, and surprisingly easy to make. Great for impressing your guests during the holidays!  

Ingredients: 

6-8 oz beef tenderloin fillet

3 tbsp butter

2 shallots, minced

8 oz crimini mushrooms (or button mushrooms)

1 tsp fresh thyme (plus extra for garnish)

1/2 tbsp fresh parsley, minced

1/4 cup Cabernet Sauvignon or Sherry wine

1 pastry dough sheet (puff pastry or phyllo)

2 slices prosciutto

1 tbsp Dijon mustard

2 tbsp Gorgonzola cheese (crumbled)

2 tbsp heavy cream

1 tbsp water (for egg wash)

1 egg (for egg wash)

Salt & pepper to taste

Instructions:

Prepare the Mushroom Duxelles:

Pulse mushrooms in a food processor.

Cook minced shallots in butter until soft, then add the mushrooms and fresh thyme. Cook until the liquid evaporates. Deglaze with wine and simmer until dry. Add parsley and season with salt & pepper. Let cool.

Sear the Beef:

Sear the beef fillet in oil on all sides, then slice into 12 even pieces. Season with salt & pepper.

Assemble the Wellingtons:

Roll out the pastry dough and cut into 12 squares.

Layer each square with prosciutto, mushroom duxelles, and a piece of beef. Brush with Dijon mustard.

Roll up the pastry around the beef, sealing the edges.

Bake the Wellingtons:

Brush each Wellington with egg wash and make small slits on top.

Chill for 10 minutes, then bake at 375°F for 12 minutes or until golden brown.

Make Gorgonzola Cream Sauce:

Blend Gorgonzola cheese, heavy cream, and water until smooth.

Serve:

Top each Wellington with a dollop of Gorgonzola sauce and garnish with fresh thyme sprigs.

Enjoy these delicious Mini Beef Wellingtons—they're a hit at any holiday party!  Perfect for any special occasion or just a fancy treat!

Stuffed Bell Peppers

 

Stuffed Bell Peppers

Ingredients:

4 large bell peppers (any color)

1 lb ground beef or ground turkey

1 cup cooked rice

1 small onion, finely chopped

2 cloves garlic, minced

1 can (14 oz) diced tomatoes, drained

1 cup shredded mozzarella or cheddar cheese (divided)

1 tsp Italian seasoning

1/2 tsp paprika

Salt & pepper to taste

1 tbsp olive oil

Fresh parsley for garnish (optional)

Directions:

Preheat oven to 375°F (190°C).

Prepare peppers: Slice tops off bell peppers, remove seeds, and rinse. Lightly drizzle with olive oil and set aside.

Cook filling: In a skillet, sauté onion and garlic in olive oil until soft. Add ground beef, season with salt, pepper, Italian seasoning, and paprika. Cook until browned.

Mix stuffing: Stir in cooked rice, diced tomatoes, and half the cheese. Mix well.

Stuff peppers: Fill each bell pepper with the mixture and place in a baking dish.

Bake covered with foil for 25 minutes. Remove foil, sprinkle with remaining cheese, and bake another 10 minutes until bubbly.

Garnish & serve: Top with fresh parsley and enjoy warm!

Strawberry Cream Cheese Cobbler

 

Strawberry Cream Cheese Cobbler

This sweet, creamy Strawberry Cream Cheese Cobbler from deesviral is an easy, oven-baked dessert with juicy strawberries and rich cream cheese — perfect for any occasion.

Ingredients:

2 cups fresh strawberries, sliced

½ cup granulated sugar

1 tbsp cornstarch

1 cup all-purpose flour

½ cup granulated sugar (for the batter)

1 tsp baking powder

¼ tsp salt

½ cup unsalted butter, melted

1 large egg

4 oz cream cheese, cut into small cubes

1 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.

In a medium bowl, toss the sliced strawberries with ½ cup sugar and cornstarch. Set aside.

In a separate bowl, whisk together flour, ½ cup sugar, baking powder, and salt.

Add melted butter, egg, and vanilla extract to the dry ingredients and mix until smooth.

Pour the batter into the prepared baking dish and spread evenly.

Evenly distribute the cream cheese cubes over the batter.

Spoon the strawberry mixture on top of the cream cheese and batter.

Bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Allow the cobbler to cool slightly before serving.

Enjoy!

Southern-Style Honey Butter Cornbread Poppers – Sweet, Buttery & Bite-Sized Perfection

 

 Southern-Style Honey Butter Cornbread Poppers – Sweet, Buttery & Bite-Sized Perfection! 

Crispy on the outside, soft and fluffy on the inside, these honey butter cornbread poppers are the ultimate sweet-and-savory snack! Perfect as a side dish, appetizer, or anytime treat. 

 Ingredients:

For the Cornbread Poppers:

✔ 1 cup cornmeal

✔ 1 cup all-purpose flour

✔ 1 tbsp baking powder

✔ ½ tsp salt

✔ ¼ cup sugar

✔ ½ cup unsalted butter, melted

✔ ¾ cup buttermilk

✔ 2 tbsp honey

✔ 2 eggs

For the Honey Butter Glaze:

✔ ¼ cup unsalted butter, melted

✔ 2 tbsp honey

👩‍🍳 Directions:

1️⃣ Preheat oven to 375°F (190°C). Grease a mini muffin tin or use a cake pop pan for round poppers.

2️⃣ Mix dry ingredients: In a bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.

3️⃣ Combine wet ingredients: In another bowl, mix melted butter, buttermilk, honey, and eggs until smooth.

4️⃣ Make the batter: Gradually stir the wet mixture into the dry ingredients, mixing until just combined.

5️⃣ Bake: Spoon batter into the muffin tin and bake for 10-12 minutes, until golden brown and a toothpick comes out clean.

6️⃣ Glaze magic: While warm, brush with the honey butter glaze for extra sweetness and shine!

7️⃣ Serve & enjoy! These are amazing on their own or dipped in extra honey butter!

Fluffy Pistachio Pudding & Pineapple Delight

 Fluffy Pistachio Pudding & Pineapple Delight 

A combination of pistachio pudding, whipped topping, and marshmallows creates a refreshing and creamy salad that’s perfect for picnics, potlucks, and family dinners! 

 Ingredients:

1 (3.4 oz) package instant pistachio pudding mix

1 (20 oz) can crushed pineapple, undrained 

2 cups mini marshmallows

1/2 cup chopped pecans 

1 (8 oz) container Cool Whip, thawed 

Instructions:

Mix the Pudding & Pineapple: In a large mixing bowl, combine the instant pistachio pudding mix and the entire can of crushed pineapple, including the juice. Stir until the pudding mix dissolves and the mixture becomes creamy. The pineapple juice helps activate the pudding, creating a thick and flavorful base.

Fold in Marshmallows & Pecans: Gently fold in the mini marshmallows and chopped pecans, ensuring they are evenly distributed throughout the pudding mixture. The marshmallows add a light and fluffy texture, while the pecans bring a delightful crunch.

Add the Whipped Topping: Fold in the Cool Whip until everything is fully incorporated, creating a smooth and fluffy salad. Be careful not to overmix, as you want to maintain the light texture.

Chill & Serve: Cover the salad and refrigerate for at least 1 hour before serving, allowing the flavors to meld and the salad to set. Garnish with extra chopped pecans or a sprinkle of coconut if desired. Serve chilled.

 Notes:

Add maraschino cherries for a pop of color and extra sweetness.

For a festive twist, use colorful mini marshmallows or top with shredded coconut.

Preparation Time: 10 minutes

Chilling Time: 1 hour

Total Time: 1 hour 10 minutes

Calories: ~250 kcal per serving

Greek Chicken Souvlaki Wraps with Cranberry Tzatziki

 Greek Chicken Souvlaki Wraps with Cranberry Tzatziki

Ingredients:

1 lb (450 g) boneless, skinless chicken breasts, cut into strips

2 tablespoons olive oil

1 teaspoon dried oregano

1/2 teaspoon garlic powder

Salt and black pepper, to taste

4 large whole wheat or regular pita wraps

1 cup shredded lettuce

1/2 cup diced tomatoes

1/4 cup thinly sliced red onion

For the Cranberry Tzatziki:

1/2 cup Greek yogurt

2 tablespoons finely chopped dried cranberries

1 tablespoon lemon juice

1 small garlic clove, minced

Salt and black pepper to taste

Directions:

Marinate Chicken: In a bowl, toss chicken strips with olive oil, oregano, garlic powder, salt, and pepper. Let marinate 10–15 minutes.

Cook Chicken: Heat a skillet over medium-high heat. Cook chicken strips for 4–5 minutes per side until cooked through and golden brown.

Prepare Tzatziki: In a small bowl, mix Greek yogurt, chopped cranberries, lemon juice, garlic, salt, and pepper until combined.

Assemble Wraps: Warm pita breads. Spread cranberry tzatziki over each, then layer lettuce, tomatoes, red onion, and cooked chicken.

Serve: Fold wraps, slice in half, and serve immediately.

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Servings: 4 | Calories: ~420 kcal per serving

Homemade Strawberry Cream Cheese Pound Cake – Easy Recipe You Can Make at Home

 

Homemade Strawberry Cream Cheese Pound Cake – Easy Recipe You Can Make at Home

Introduction

If you are looking for the ultimate homemade dessert that combines rich flavor, a moist texture, and fresh fruit sweetness, this Homemade Strawberry Cream Cheese Pound Cake is the answer. With its buttery crumb, tangy cream cheese, and juicy strawberries, it’s a cake you can make at home that looks and tastes bakery-perfect.  this easy strawberry cake recipe is perfect for birthdays, tea parties, or a weekend treat that will impress everyone.

Ingredients

For the Cake:

 • 1 cup (2 sticks) unsalted butter, softened

 • 8 oz cream cheese, softened

 • 2 1/2 cups granulated sugar

 • 6 large eggs, at room temperature

 • 2 teaspoons vanilla extract

 • 3 cups all-purpose flour

 • 1/2 teaspoon baking powder

 • 1/2 teaspoon salt

 • 1 cup finely chopped fresh strawberries

For the Glaze:

 • 1 cup powdered sugar

 • 2–3 tablespoons milk

 • 1/2 teaspoon vanilla extract

 • 1/4 cup finely chopped fresh strawberries

Directions

 1. Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly to ensure the cake releases easily after baking.

 2. Cream the Butter, Cream Cheese, and Sugar

Using a stand mixer or hand mixer, beat the butter and cream cheese until smooth and creamy. Gradually add the sugar and continue beating until the mixture is pale and fluffy. This step creates the soft, moist texture characteristic of pound cake.

 3. Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.

 4. Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to prevent a dense cake.

 5. Fold in Fresh Strawberries

Gently fold the chopped strawberries into the batter, making sure they are evenly distributed without breaking them down too muc