Tuna stuffed deviled eggs

 

Ingredients

• 6 eggs
• 1 (4.5 ounce) can tuna, drained and flaked
• 2 teaspoons sweet pickle relish, drained
• 1 teaspoon mustard
• ¼ teaspoon white sugar (Optional)
• ⅛ teaspoon onion powder
• 2 ½ tablespoons mayonnaise, or as needed
• salt and pepper to taste
• 1 pinch paprika, or as desired
Instructions



• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

• Cut eggs in half lengthwise; place yolks in a small bowl. Mash egg yolks with a fork; stir in tuna, pickle relish, mustard, sugar, and onion powder. Stir mayonnaise into tuna mixture until mixture is creamy but remains firm; season with salt and pepper.

• Place egg whites cut-side-up on a serving platter. Spoon tuna mixture into egg white halves; sprinkle with paprika.

Enjoy

Fried Peach or Apple Pies

 

Everybody loves them! And they are simple to make.
These fried apple pies are made with refrigerated biscuits and dried apples/peaches. You can make your own biscuit dough or simply use refrigerated biscuits. If you make a double or triple batch to take to a gathering you will be the hit of the day!!

The trick is making sure you get a good seal at the edge and don’t poke holes in them as you move them around. Don’t fry them too fast or the inside won’t get done.

Ingredients:

• 8 ounces dried apples or dried peaches
• 1 cup water
• 1/3 cup sugar
• 1 tablespoon butter
• 1 tsp. cinnamon or apple pie spice
• 1 can jumbo refrigerated flaky biscuits
• vegetable oil, for frying

INSTRUCTIONS:

1. Combine apples and water in saucepan; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until tender. Remove from heat and let cool, mashing slightly if pieces are large. Stir in sugar and butter; set mixture aside.
2. If using fresh apples: For the filling: Add 2 TBS butter to a large saute pan and melt. Add 4 peeled, cored and chopped apples, sugar, cinnamon, and 1 tsp lemon juice and cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat, mash slightly and cool.)
3. Roll each biscuit into a 5-inch circle on a lightly floured surface. Place about 1 tablespoon apple mixture on half of each biscuit circle. To seal pies, dip fingers in water and moisten edges of circles. Fold in half, making sure edges are even. Using a fork dipped in flour, press edges firmly together to seal.
4. Pour oil to a depth of 1/2 inch into a heavy skillet, or use deep fryer. Fry pies in hot oil (370°) over medium-high heat until golden, turning once. Don’t rush it because you want to make sure the biscuit is cooked completely through.
5. Drain well on paper towels.
6. Makes 10 pies.

Enjoy!!

Cinnamon Rolls!!!

 

Ingredients

°600g flour

°2 eggs

°230ml lukewarm milk

°100g sugar

°75g melted butter

°1 packet of baker's yeast

°Cinnamon sugar

°220 g vergeoise or brown sugar or brown sugar

°75g soft butter

°10g cinnamon

+Icing

°200g icing sugar

°50 soft butter

°100 g of Saint Moret type fresh cheese spread

°1 C. vanilla

Direction:

Make the dough, ideally with a bread machine, if not by hand. Bread machine: put in order the lukewarm milk, the eggs, the sugar, the melted butter, cover with flour and finally the yeast. Use the dough program.

By hand: conversely, dissolve the yeast in the lukewarm milk and sugar. In a container, put the flour, make a well and add the 2 eggs one by one then the milk/sugar/yeast mixture then the melted butter

Form a ball with the dough, cover and let rise for 1 hour in an oven (oven off, closed, with a bowl of boiling water)

Roll out the dough very thin on a floured work surface. Spread the soft butter over the entire surface with your hands, then sprinkle the cinnamon sugar mixture evenly. Roll into a sausage shape and cut into 4 cm wide sections.

Arrange the sections on a sheet of baking paper in a dish (with edges if possible)

Covering with cling film also leave to rise in oven for 1 h.

Preheat the oven to 200°C and bake the cinnabons for 15-20 minutes (they should be golden)

Make the icing: beat the cheese, soft butter, sugar and vanilla with your electric whisk. Coat the cinnabons with this icing as soon as they come out of the oven... 

Enjoy !

Old Fashioned Goulash

.

This Crockpot goulash recipe is hearty and heartwarming. This simple dinner is filled with ground beef, diced onions, fresh bell peppers, garlic, seasonings, macaroni, frozen peas, salt and pepper.

 

I’m always on the lookout for convenient meal options to keep my family happy and save me time in the kitchen. Using my slow cooker is a true paradise because I don’t have to spend so much time cooking and cleaning. 

I think you’ll love this goulash recipe in your slow cooker as much as I do. 

I made this simmered goulash for potlucks, parties, and other events where I have to feed a lot of hungry people. That’s a huge batch, and everyone devours it right away. Serve it with homemade breadsticks, rolls and a fresh garden salad to complete your meal.

Old Fashioned Goulash

Ingredients

° 2 g ground beef

° 3 c. Chopped garlic

° 1 large yellow onion, diced

° 2 1/2 cups of water

° 1/2 cup beef broth

° 1/3 cup olive oil

° 2 cans of tomato sauce (15 ounces)

° 2 (15 ounce) cans of diced tomatoes

° 1 tablespoon Italian seasoning

° Seasoning 1 T Adobo

° 3 bay leaves

° 1 tablespoon of seasoned salt

° 1/2 cup black pepper

° 2 cups elbow macaroni, uncooked

° 1 cup grated mozzarella cheese

° 1/2 cup grated cheddar cheese

 

Instructions

Step 1

In a large saucepan, brown the ground meat in a skillet over medium-high heat until half-cooked, remove from heat.

Step 2

Add the garlic, onions, and olive oil until the meat is cooked through.

Step 3

Add water and broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves and seasoning of salt, pepper and seasoned adobo.

Step 4

Mix well. Lower the heat and cover

Step 5

Cook for about 20 minutes, stirring occasionally.

Step 6

Add the uncooked elbow macaroni to the pan, mix well until combined.

Step 7

Covering again also simmer about 30 min.

Step 8

Cooking time, removing bay leaves

Step 9

Add only cheddar cheese and mixing until well mixed .

Step 10

Adding mozzarella just before serving.

Enjoy!!

Lemon Butter Baked Shrimp

Baked Shrimp with a simple Garlic Lemon Butter Sauce – this recipe couldn’t get any easier and you’ll be dreaming about this sauce! You get perfectly tender baked shrimp covered in a rich sauce that’s perfect for sopping up with fresh crusty bread. Plus you can’t beat the quick bake time here!

Oven Baked Shrimp Recipe with a Simple Sauce

This recipe is proof that it really doesn’t take much to make an impressive and incredibly satisfying dinner.

This shrimp is brimming with bright fresh flavor and with this oven baked method your shrimp will end with a perfect final texture. Nothing gummy or rubbery here just delicate, plump and juicy shrimp.

As always just be sure not to over-cook it. In my opinion a number one key to good shrimp.

Ingredients for Baked Shrimp with Garlic Lemon Butter Sauce

Extra large raw shrimp – large or jumbo size will work too just adjust bake time slightly (give or take).

Butter – salted or unsalted will work here.

Garlic – use fresh garlic for best results.

Lemon juice – don’t use the bottled stuff here only fresh.

Salt and pepper

Red pepper flakes – if you don’t like heat omit, if you love heat add extra.

Fresh parsley – not only will this add color but a light herby flavor that pairs well with lemon.

Ingredients:

1 lb. raw shrimp, cleaned, peeled and deveined

8 Tbs. butter (1 stick), melted

3 cloves garlic, minced (my addition)

1 packet of Good Seasons Italian all natural seasoning

1 1/2 lemon, sliced into circles

1 Tbs. dried parsley leaves

1 tsp. black pepper, ground

Directions:

Preheat the oven to 350 degrees F.

In a small bowl, mix the melted butter with minced garlic, and pour into a 9×111 inch glass casserole dish, spreading it all over the bottom of the dish.

Arrange the lemon slices on top of butter, forming a single layer.

Arrange the cleaned and deveined shrimp on top of the lemon slices.

Sprinkle the Italian Seasoning over the shrimp.

Sprinkle the parsley flakes and pepper on top of that.

Bake uncovered in the preheated oven for 15 minutes

 

BAKED GARLIC PARMESAN FRIES

Ingrdient:

 ¼ cup olive oil

3 cloves garlic, minced

½ teaspoon ground dried thyme

¼ teaspoon seasoned salt (Optional)

½ cup grated Parmesan cheese, divided

¼ cup chopped fresh parsley

¼ cup grated Parmesan cheese

¼ teaspoon seasoned salt (Optional)

Directions

Preheat an oven to 425 degrees F (220 degrees C).

Place the potatoes in a mixing bowl and drizzle with olive oil. Season with garlic, thyme, and 1/4 teaspoon seasoned salt. Toss until evenly coated. Lift the fries out of the bowl and spread onto a nonstick baking sheet in a single layer. Save the remaining oil in the bowl.

Bake in the preheated oven 30 minutes, flipping the fries halfway through baking. Return the fries to the bowl with the olive oil, sprinkle with 1/2 cup Parmesan cheese and parsley. Toss to coat, then spread again onto the baking sheet. Return to the oven, and bake until the Parmesan cheese melts, about 10 minutes. Sprinkle the fries with the remaining 1/4 cup Parmesan cheese and 1/4 teaspoon seasoned salt to serve.

Keto Alice Springs Chicken

 Keto Alice Springs Chicken

Engredints:

2 cups sugar free honey mustard

12 oz bacon, chopped

3 large chicken breasts, pounded thin and cut in half

8 oz mushrooms, chopped

2 cups shredded cheese

Garlic powder

Paprika

Seasoned salt

Green onions to garnish (optional)

Direction:

Preheat your oven to 350 degrees.

Spray a casserole dish with cooking spray.

Cook bacon in a skillet until done and crumble. Set to the side.

Season chicken and brown both sides in the bacon grease about 5 minutes per side.

Remove the chicken from the skillet and place in the casserole dish.

Add mushrooms to skillet and cook for about 5 minutes.

Pour half of the honey mustard over the chicken, then mushrooms, bacon and cheese.

Bake for 20 minutes.

Add green onions on top to garnis