tag:blogger.com,1999:blog-48108765592139092362024-03-05T07:48:51.784-08:00Easy RecipesYass Afnishttp://www.blogger.com/profile/07513741831444286940noreply@blogger.comBlogger441125tag:blogger.com,1999:blog-4810876559213909236.post-14519972816708206712020-09-23T14:22:00.002-07:002020-09-23T14:22:22.109-07:00GLAZED DOUGHNUT STRAWBERRY SHORTCAKE<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ApY1HTFo6kMk-iCFb6NfUJp0EPTmCCVPkxWu-MELK_JMez43jYt1F1DIi52OnCaPbBWBkCQIvX3tK3TjtmD1s2e4pONDgt5AJgXLOZTjbeXddEsasBQ4RErPa1W8J8pn9jnaDgkOaW9w/s399/JUH++++S.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="399" data-original-width="376" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ApY1HTFo6kMk-iCFb6NfUJp0EPTmCCVPkxWu-MELK_JMez43jYt1F1DIi52OnCaPbBWBkCQIvX3tK3TjtmD1s2e4pONDgt5AJgXLOZTjbeXddEsasBQ4RErPa1W8J8pn9jnaDgkOaW9w/s320/JUH++++S.jpg" /></b></a></div><b><br /> </b><p></p>
<center>
<b><span style="color: #cc0000; font-size: x-large;"> GLAZED DOUGHNUT STRAWBERRY SHORTCAKE</span></b><center center="">
<div>
<b><span style="color: #e69138; font-size: x-large;"> INGREDIENTS </span><br />
</b><div>
</div></div></center>
<p><b>2 cups heavy whipping cream</b></p>
<p><b>½ cup confectioners’ sugar</b></p>
<p><b>1 teaspoon vanilla extract</b></p>
<p><b>4 doughnut (3-3/4″ dia)s glazed doughnuts, halved horizontally</b></p>
<p><b>1-quart strawberries, hulled and sliced</b></p>
<center>
<b><span style="color: #e69138; font-size: x-large;"> INSTRUCTIONS </span></b><center>
<div>
<div>
<p><b>Step 1: In a metal mixing bowl, add in the sugar, cream, and vanilla extract. Use an electric mixer to beat until stiff peaks form.</b></p>
<p></p>
<p><b>Step 2: Arrange 1/2 of the doughnut on the bottom of a clean plate.</b></p>
<p></p>
<p><b>Step 3: Spread about 1/4 of the whipped cream mixture on top of the doughnut.</b></p>
<p></p>
<p><b>Step 4: Spread 1/4 cup of sliced strawberries on top of the whipped cream layer.</b></p>
<p></p>
<p><b>Step 5: Spread another 1/4 cup of the whipped cream mixture on top of the strawberries then cover it with the other half of the doughnut.</b></p>
<p></p>
<p><b>Step 6: Repeat this method for the rest of the doughnuts and the mixtures.</b></p>
<p></p>
<p><b>Step 7: Serve and enjoy!</b></p></div></div></center></center></center>Yass Afnishttp://www.blogger.com/profile/07513741831444286940noreply@blogger.comtag:blogger.com,1999:blog-4810876559213909236.post-27856992272549192712020-09-23T14:10:00.003-07:002020-09-23T14:10:38.324-07:00GRANDMA’S LEMON MERINGUE PIE<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC2YN3oGgi80cYCjT2WS8bG8OVtHJlgmK_pEdM2M_HKAi7HRpEMOdh15n_Ve907d8VvYYgHugzNvhGmqGXz1MrQ0zFHdVSsvU5TPNZYGXeK4ZTqFzvRs3M2dB3R_g83tdFSEoOvgNHO9rc/s485/SRT+++++++S.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="485" data-original-width="358" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC2YN3oGgi80cYCjT2WS8bG8OVtHJlgmK_pEdM2M_HKAi7HRpEMOdh15n_Ve907d8VvYYgHugzNvhGmqGXz1MrQ0zFHdVSsvU5TPNZYGXeK4ZTqFzvRs3M2dB3R_g83tdFSEoOvgNHO9rc/s320/SRT+++++++S.jpg" /></b></a></div><b><br /> </b><p></p>
<center>
<b><span style="color: #cc0000; font-size: x-large;"> GRANDMA’S LEMON MERINGUE PIE </span></b><center center="">
<div>
<b><span style="color: #e69138; font-size: x-large;"> INGREDIENTS </span><br />
</b><div>
</div></div></center>
<p><b>1 cup white sugar</b></p>
<p><b>2 tablespoons all-purpose flour</b></p>
<p><b>3 tablespoons cornstarch</b></p>
<p><b>¼ teaspoon salt</b></p>
<p><b>1 ½ cups water</b></p>
<p><b>2 fruit, without seeds lemons, juiced and zested</b></p>
<p><b>2 tablespoons butter</b></p>
<p><b>4 large egg yolks, beaten</b></p>
<p><b>1 (9 inches) pie crust, baked</b></p>
<p><b>4 large egg whites egg whites</b></p>
<p><b>6 tablespoons white sugar</b></p>
<center>
<b><span style="color: #e69138; font-size: x-large;"> INSTRUCTIONS </span></b><center>
<div>
<div>
<p><b>Step 1: In a large mixing bowl, add in the egg whites and whisk until it becomes foamy.</b></p>
<p><b>Step 2: Add in the sugar moderately and whisk until stiff peaks form.</b></p>
<p></p>
<p><b>Step 3: Spoon the meringue on top of the pie and spread it all over the pie.</b></p>
<p></p>
<p><b>Step 4: Place inside the preheated oven and bake for 10 minutes or until the meringue turns golden brown.</b></p>
<p></p>
<p><b>Step 5: Remove from the oven and let it sit on a wire rack to cool.</b></p>
<p></p>
<p><b>Step 6: Serve and enjoy!</b></p></div></div></center></center></center>Yass Afnishttp://www.blogger.com/profile/07513741831444286940noreply@blogger.comtag:blogger.com,1999:blog-4810876559213909236.post-863818234700136512020-09-23T13:57:00.000-07:002020-09-23T13:57:02.987-07:00STUFFED BACON AND CHEESE BISCUITS<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgv10WSWVTOLJlvhvJytQstM8P-WTKZOOtiW7rfYygfI1dvAEgroFVLAxvLeXyTcRC-T5YdvUO90t2QnnZJCvnUqytU5BU-xQhyphenhyphendUwJAMeVl0I5hgTAB9hE8j3Bnpm8aG0kcGm0MmKOxOu/s409/RTSRT++++++++S.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="384" data-original-width="409" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgv10WSWVTOLJlvhvJytQstM8P-WTKZOOtiW7rfYygfI1dvAEgroFVLAxvLeXyTcRC-T5YdvUO90t2QnnZJCvnUqytU5BU-xQhyphenhyphendUwJAMeVl0I5hgTAB9hE8j3Bnpm8aG0kcGm0MmKOxOu/s320/RTSRT++++++++S.jpg" width="320" /></b></a></div><b><br /> </b><p></p>
<center>
<b><span style="color: #cc0000; font-size: x-large;"> STUFFED BACON AND CHEESE BISCUITS </span></b><center center="">
<div>
<b><span style="color: #e69138; font-size: x-large;"> INGREDIENTS </span><br />
</b><div>
</div></div></center>
<p><b>2 cans of crescent rolls (you can use biscuits too)</b></p>
<p><b>Cheese (Whatever type you like)</b></p>
<p><b>12oz or 16oz package of bacon, cooked</b></p>
<p><b>flour for dusting (optional)</b></p>
<center>
<b><span style="color: #e69138; font-size: x-large;"> INSTRUCTIONS </span></b><center>
<div>
<div>
<p><b>Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray. Lightly flour your work surface.</b></p>
<p></p>
<p><b>Unroll one can of crescent rolls (or 1/2 can of biscuits) on your work surface. Using your hands or a rolling pin, press the seams together and lightly press & stretch a little into a nice rectangle.</b></p>
<p></p>
<p><b>Add a layer of cheese</b></p>
<p></p>
<p><b>Add a layer of bacon.</b></p>
<p></p>
<p><b>Unroll the remaining can of crescent rolls on top & press all the seems together both on top and all around.</b></p>
<p></p>
<p><b>Using a pizza cutter or a knife (I prefer a pizza cutter personally) slice into squares.</b></p>
<p><b>Place on a Baking Sheet so the squares are touching.</b></p>
<p></p>
<p><b>Bake for 12-15 minutes, or until the top of the crescent rolls are lightly browned. Remove from the oven & cool on a wire rack for 3-5 minutes.</b></p>
<p></p>
<p><b>Enjoy!</b></p></div></div></center></center></center>Yass Afnishttp://www.blogger.com/profile/07513741831444286940noreply@blogger.comtag:blogger.com,1999:blog-4810876559213909236.post-47361983018246019292020-09-23T13:01:00.003-07:002020-09-23T13:01:33.562-07:00PHILLY CHEESESTEAK SLIDERS RECIPE<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjR7InM7_floTSOIJIde-TNkf1muoZBUpGhyYeaBWocSYfnGy-5qTbvSOEKe2l7-bwp7GHe8WUMX5jHOKJ5ts07vtZqw9iV7z953ER8WziiJTz0eLrKWn2vM9Zo9gS5ZkzpSZR3sA_e01Y/s348/HFJ++++++++S.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="317" data-original-width="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjR7InM7_floTSOIJIde-TNkf1muoZBUpGhyYeaBWocSYfnGy-5qTbvSOEKe2l7-bwp7GHe8WUMX5jHOKJ5ts07vtZqw9iV7z953ER8WziiJTz0eLrKWn2vM9Zo9gS5ZkzpSZR3sA_e01Y/s320/HFJ++++++++S.jpg" width="320" /></b></a></div><b><br /> </b><p></p>
<center>
<b><span style="color: #cc0000; font-size: x-large;"> PHILLY CHEESESTEAK SLIDERS RECIPE</span></b><center center="">
<div>
<b><span style="color: #e69138; font-size: x-large;"> INGREDIENTS </span><br />
</b><div>
</div></div></center>
<p><b>1 1/2 lb thin slices of fondue beef</b></p>
<p><b>2 tbsp. tablespoon olive oil</b></p>
<p><b>8 oz white mushrooms, thinly sliced</b></p>
<p><b>1 large onion, thinly sliced</b></p>
<p><b>1/4 cup chicken broth</b></p>
<p><b>2 large spoon Worcestershire sauce</b></p>
<p><b>1 cup grated provolone or mozzarella cheese</b></p>
<p><b>4 submarine buns of 23 cm</b></p>
<p><b>Iceberg lettuce, minced to taste</b></p>
<p><b>Salt and pepper</b></p>
<center>
<b><span style="color: #e69138; font-size: x-large;"> INSTRUCTIONS </span></b><center>
<div>
<div>
<p><b>Put the grill at the center of the oven. Preheat the oven to broiler.</b></p>
<p></p>
<p><b>In a great skillet over top heat, roan the meat in the oil, breaking it up with a wooden spoon. Salt and pepper. Reserve on a plate.</b></p>
<p></p>
<p><b>In the same skillet, brown the mushrooms and onion. Add more oil as needed. Salt and pepper. Return the meat to the pan.</b></p>
<p></p>
<p><b>Add the broth, sauce and mix well . Adjust seasoning . Sprinkle with cheese and let it melt. Remove the pan from the heat.</b></p>
<p></p>
<p><b>Open the breads and place them flat on a baking sheet. Toast the buns in the oven on every part .</b></p>
<p></p>
<p><b>Place each loaf on a plate. Top with lettuce and top with meat mixture. Drizzle with the cooking juices . ENJOY !</b></p></div></div></center></center></center>Yass Afnishttp://www.blogger.com/profile/07513741831444286940noreply@blogger.comtag:blogger.com,1999:blog-4810876559213909236.post-79717527086266795692020-09-23T12:47:00.003-07:002020-09-23T12:47:48.044-07:00ITALIAN CREAM CAKE<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXYvouT11_f82tPTn6Nry-k91cvqhZzO0_aGLU6dqHrat2RRRKV2piW8tJcN9PtEgvpZQFg7x69DEHYQo726OZ3sUnFAX6p4aTNe1YjjR8ajhY9gNBU_eYkVOX94PwkBQd_iYCP4IjAP7W/s394/TD++++++++S.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="394" data-original-width="389" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXYvouT11_f82tPTn6Nry-k91cvqhZzO0_aGLU6dqHrat2RRRKV2piW8tJcN9PtEgvpZQFg7x69DEHYQo726OZ3sUnFAX6p4aTNe1YjjR8ajhY9gNBU_eYkVOX94PwkBQd_iYCP4IjAP7W/s320/TD++++++++S.jpg" /></b></a></div><b><br /> </b><p></p>
<center>
<b><span style="color: #cc0000; font-size: x-large;"> ITALIAN CREAM CAKE</span></b><center center="">
<div>
<b><span style="color: #e69138; font-size: x-large;"> INGREDIENTS </span><br />
</b><div>
</div></div></center>
<p><b>1 (16.25-ounce) package of white cake mix for me I used Duncan Hines Moist Deluxe</b></p>
<p><b>3 large eggs</b></p>
<p><b>1 1/4 cups buttermilk</b></p>
<p><b>1/4 cup vegetable oil</b></p>
<p><b>1 (3 1/2ounce) can of flaked coconut</b></p>
<p><b>2/3 cup toasted and chopped pecans</b></p>
<p><b>3 tbsps Rum (optional)</b></p>
<p><b>Cream Cheese Frosting</b></p>
<center>
<b><span style="color: #e69138; font-size: x-large;"> INSTRUCTIONS </span></b><center>
<div>
<div>
<p><b>Beat together the white cake mix, eggs, buttermilk and vegetable oil at medium speed with an electric mixer 2 minutes then stir in the coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans.</b></p>
<p></p>
<p><b>Bake Bake for 15 to 17 minutes at 350°, until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.</b></p>
<p></p>
<p><b>Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.</b></p>
<p><b>Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.</b></p></div></div></center></center></center>Yass Afnishttp://www.blogger.com/profile/07513741831444286940noreply@blogger.comtag:blogger.com,1999:blog-4810876559213909236.post-54092283711737530392020-09-23T12:34:00.000-07:002020-09-23T12:34:03.570-07:00SALTED CARAMEL CHOCOLATE CHEESECAKE CAKE<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAC_d28F__b5-VJnz1jjqgsYlbt78V-Cip1VgXjFoogQ-xiH3v9s2HpGaHtLRl9Wwahvd5VTuc_HZY2cejhK5yc9e7_Fg4VUGR6ljKv9qHQaoO36nq-zKrHOYCDxrIB70GCIK-6J39vyC/s312/UIO+++++++S.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="231" data-original-width="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAC_d28F__b5-VJnz1jjqgsYlbt78V-Cip1VgXjFoogQ-xiH3v9s2HpGaHtLRl9Wwahvd5VTuc_HZY2cejhK5yc9e7_Fg4VUGR6ljKv9qHQaoO36nq-zKrHOYCDxrIB70GCIK-6J39vyC/s0/UIO+++++++S.jpg" /></b></a></div><b><br /> </b><p></p>
<center>
<b><span style="color: #cc0000; font-size: x-large;"> SALTED CARAMEL CHOCOLATE CHEESECAKE CAKE </span></b><center center="">
<div>
<b><span style="color: #e69138; font-size: x-large;"> INGREDIENTS </span><br />
</b><div>
</div></div></center>
<p><b>2 pkg (8oz each) cream cheese, softened</b></p>
<p><b>2/3 cup granulated sugar</b></p>
<p><b>pinch of salt</b></p>
<p><b>2 large eggs</b></p>
<p><b>1/3 cup sour cream</b></p>
<p><b>1/3 cup heavy cream</b></p>
<p><b>1 tsp vanilla</b></p>
<p></p>
<p><b>FOR THE CAKE:</b></p>
<p><b>1 recipe chocolate layer cake (9inch layers)- homemade or cake mix is fine</b></p>
<p></p>
<p><b>FOR THE FROSTING:</b></p>
<p><b>1 cup unsalted butter, softened</b></p>
<p><b>1/2 cup caramel sauce (homemade caramel sauce or jarred is fine)</b></p>
<p><b>4 cup powdered sugar</b></p>
<p><b>2 Tbsp milk</b></p>
<p><b>1/2 tsp kosher salt</b></p>
<p></p>
<p><b>FOR THE GANACHE:</b></p>
<p><b>4 oz dark chocolate</b></p>
<p><b>1/3 cup heavy cream</b></p>
<p><b>2 Tbsp caramel sauce</b></p>
<p><b>pinch of kosher salt</b></p>
<center>
<b><span style="color: #e69138; font-size: x-large;"> INSTRUCTIONS </span></b><center>
<div>
<div>
<p><b>FOR THE CHEESECAKE:</b></p>
<p><b>Preheat oven to 325 degrees. Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!</b></p>
<p></p>
<p><b>Prepare springform pan by wrapping bottom of pan (outside) with double layer of foil.</b></p>
<p></p>
<p><b>Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper. Meanwhile, boil a kettle of water to use later.</b></p>
<p></p>
<p><b>Beat cream cheese with granulate sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.</b></p>
<p></p>
<p><b>Beat in sour cream, heavy cream and vanilla. Pour into prepared 9inch springform pan. Place pan in center of preheated roasting pan in the oven. Pour boiling water slowly into the roasting pan, until there is about an inch of water coming up the sides of the springform pan.</b></p>
<p></p>
<p><b>Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.</b></p>
<p></p>
<p><b>When cooled, transfer entire springform pan into the freezer for several hours or overnight.</b></p>
<p></p>
<p><b>I put it in freezer for about 2 hours. **If using within 24 hours, feel free to just refrigerate cheesecake!</b></p>
<p></p>
<p><b>FOR THE CAKE LAYER:</b></p>
<p><b>Prepare chocolate cake according to package directions for 9 inch cake. Or, like me, prepare a homemade dark chocolate layer cake using THIS recipe</b></p>
<p></p>
<p><b>FOR THE FROSTING:</b></p>
<p><b>Beat butter in a large mixing bowl for 2-3 minutes, until fluffy. Add caramel sauce, powdered sugar, milk and kosher salt.</b></p>
<p></p>
<p><b>Beat for 4-5 minutes until soft and creamy.</b></p>
<p></p>
<p><b>TO ASSEMBLE:</b></p>
<p><b>On a cake platter, lay one layer of chocolate cake, top with the cheesecake. Then add the other layer of chocolate cake. Spread frosting over entire cake, sides and top.</b></p>
<p></p>
<p><b>Refrigerate frosted cake while you prepare the chocolate ganache.</b></p>
<p></p>
<p><b>FOR THE GANACHE:</b></p>
<p><b>In a microwave safe bowl, combine dark chocolate with heavy cream. Heat 30 seconds. Stir and heat an additional 30 seconds. Whisk for several minutes until smooth. Allow to cool slightly.</b></p>
<p></p>
<p><b>Once cooled. Spread over top of chilled cake. Drizzle with remaining 2 Tbsp of caramel sauce and sprinkle with a pinch of kosher salt. Refrigerate cake until ready to serve!</b></p></div></div></center></center></center>Yass Afnishttp://www.blogger.com/profile/07513741831444286940noreply@blogger.comtag:blogger.com,1999:blog-4810876559213909236.post-19908868040100250522020-09-23T12:17:00.002-07:002020-09-23T12:17:42.035-07:00Best Peanut Butter Bars<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKuughplJZseRZxd3DLlIOoYIMeViRRkFHjnOQQRF4OEOzTpCptSodqodjPSzJHNa8GR5TRWdQ0Us9ED8BO7YP4VAjO2aKw_yaSubNdhW75vbYHNTjzNYk-5-vhW9IBwazLafyCr_eML89/s386/YFC++++++S.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="386" data-original-width="373" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKuughplJZseRZxd3DLlIOoYIMeViRRkFHjnOQQRF4OEOzTpCptSodqodjPSzJHNa8GR5TRWdQ0Us9ED8BO7YP4VAjO2aKw_yaSubNdhW75vbYHNTjzNYk-5-vhW9IBwazLafyCr_eML89/s320/YFC++++++S.jpg" /></b></a></div><b><br /> </b><p></p>
<center>
<b><span style="color: #cc0000; font-size: x-large;"> Best Peanut Butter Bars</span></b><center center="">
<div>
<b><span style="color: #e69138; font-size: x-large;"> INGREDIENTS </span><br />
</b><div>
</div></div></center>
<p><b>1 cup butter or margarine, melted</b></p>
<p><b>2 cups graham cracker crumbs</b></p>
<p><b>2 cups confectioners’ sugar</b></p>
<p><b>1 cup peanut butter</b></p>
<p><b>1 1/2 cups semisweet chocolate chips</b></p>
<p><b>4 tablespoons peanut butter</b></p>
<center>
<b><span style="color: #e69138; font-size: x-large;"> INSTRUCTIONS </span></b><center>
<div>
<div>
<p><b>In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan.</b></p>
<p><b>In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.</b></p></div></div></center></center></center>Yass Afnishttp://www.blogger.com/profile/07513741831444286940noreply@blogger.comtag:blogger.com,1999:blog-4810876559213909236.post-89110169177904567202020-09-23T12:02:00.001-07:002020-09-23T12:02:05.045-07:00BANANA PUDDING TACOS WITH VANILLA WAFER<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEM6dFpCCL7eJZnmii-t1Th7ai16rLbWfMkhjXrRH3ZDFZZF5Mf9VZzcDl9d_qpK4GCrwhkyjlrqp5x1ThcdP8sqE9hunI6SSojC6VskN0o2n3oDjnmeAF7iA90kGg4xGzwYImLkN7hHz9/s422/DTUFYIK++++++++S.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="384" data-original-width="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEM6dFpCCL7eJZnmii-t1Th7ai16rLbWfMkhjXrRH3ZDFZZF5Mf9VZzcDl9d_qpK4GCrwhkyjlrqp5x1ThcdP8sqE9hunI6SSojC6VskN0o2n3oDjnmeAF7iA90kGg4xGzwYImLkN7hHz9/s320/DTUFYIK++++++++S.jpg" width="320" /></b></a></div><b><br /> </b><p></p>
<center>
<b><span style="color: #cc0000; font-size: x-large;"> BANANA PUDDING TACOS WITH VANILLA WAFER</span></b><center center="">
<div>
<b><span style="color: #e69138; font-size: x-large;"> INGREDIENTS </span><br />
</b><div>
</div></div></center>
<p><b>10 snack packs (1 oz. each bag) mini Nilla Wafers</b></p>
<p><b>1/2 cup plus 2 tablespoons (125g) granulated sugar, divided</b></p>
<p><b>2 tablespoons cornstarch</b></p>
<p><b>1 can (12 oz.) evaporated milk or 1 1/2 cups whole milk</b></p>
<p><b>2 eggs, lightly beaten</b></p>
<p><b>2 tablespoons unsalted butter</b></p>
<p><b>2 teaspoons vanilla extract</b></p>
<p><b>3-4 firm, ripe bananas</b></p>
<p><b>1/2 tablespoon lemon juice</b></p>
<p><b>1 1/4 cups (280g) heavy whipping cream</b></p>
<p><b>10 maraschino cherries</b></p>
<p><b>10 disposable Birchware spoons</b></p>
<center>
<b><span style="color: #e69138; font-size: x-large;"> INSTRUCTIONS </span></b><center>
<div>
<div>
<p><b>Open each snack pack and pour half the contents of each bag into a large bowl. Stand the bags upright in a baking dish leaning against each other.</b></p>
<p><b>Open each snack pack and pour half the contents of each bag into a large bowl. Stand the bags upright in a baking dish leaning against each other</b></p>
<p></p>
<p><b>Place 1/2 cup sugar, cornstarch and milk into a medium saucepan and whisk until combined. Cook over medium-high heat until the mixture begins to bubble, whisking constantly. Remove the saucepan from the heat and gradually pour the eggs into the pan in a thin stream (tempering them) while whisking vigorously. Reduce the heat to medium and cook until thick and smooth, again whisking constantly.</b></p>
<p></p>
<p><b>When the mixture is thick, remove from the heat and stir in the unsalted butter and vanilla. Stir constantly until the butter is melted and well-incorporated. Pour the pudding in a separate bowl and set aside to cool slightly.</b></p>
<p></p>
<p><b>Chop the bananas into rounds and toss them in a bowl with the lemon juice until all of the bananas are covered. This will prevent them from browning.</b></p>
<p></p>
<p><b>In the bowl of an electric mixer, beat the heavy cream on high speed until it starts to thicken. Gradually add in the remaining 2 tablespoons of granulated sugar. Beat until stiff peaks form. Transfer to a piping bag fitted with a fancy decorator tip, if desired. Otherwise just have a spoon ready for dolloping.</b></p></div></div></center></center></center>Yass Afnishttp://www.blogger.com/profile/07513741831444286940noreply@blogger.comtag:blogger.com,1999:blog-4810876559213909236.post-26952246702881325932020-09-23T11:29:00.003-07:002020-09-23T11:42:26.331-07:00FRIED CABBAGE WITH BACON, ONION, AND GARLIC<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtz3Htuu_yhMpTOBVt8zx4SNI4fqLLpebyYtfXko_klOnjgffcGyXuj0BHnzNB83L_WCH11Z6rPY57rJlVfjDNAkV7PIEVfzfEAMkDYGR7ozaPCVvFKN4fQJJkZTDFIRaB439EFnej29ky/s425/TFUYF+++++++S.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="392" data-original-width="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtz3Htuu_yhMpTOBVt8zx4SNI4fqLLpebyYtfXko_klOnjgffcGyXuj0BHnzNB83L_WCH11Z6rPY57rJlVfjDNAkV7PIEVfzfEAMkDYGR7ozaPCVvFKN4fQJJkZTDFIRaB439EFnej29ky/s320/TFUYF+++++++S.jpg" width="320" /></b></a></div><b><br /></b><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><b><br /></b><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><b><br /> </b><p></p>
<center>
<span style="color: #cc0000; font-size: x-large;"><b> FRIED CABBAGE WITH BACON, ONION, AND GARLIC</b></span><center center="">
<div>
<b><span style="color: #e69138; font-size: x-large;"> INGREDIENTS </span><br />
</b><div>
</div></div></center>
<p><b>1 lb bacon ( finely chopped)</b></p>
<p></p>
<p><b>1 medium onion (chopped)</b></p>
<p></p>
<p><b>2 lbs cabbage (finely diced)</b></p>
<p> </p>
<p><b>1/4 teaspoon red pepper flakes</b></p>
<p></p>
<p><b>2 cloves garlic, minced</b></p>
<p></p>
<p><b>1/2 teaspoon black pepper</b></p>
<p></p>
<p><b>1 tsp olive oil</b></p>
<p></p>
<p><b>1/2 teaspoon salt</b></p>
<center>
<span style="color: #e69138; font-size: x-large;"><b> INSTRUCTIONS </b></span><center>
<div>
<div>
<p><b>Fry bacon with occasional stirring until the fat renders and will take a crispy brown appearance.</b></p>
<p></p>
<p><b>Remove the bacon on paper towels to drain and set aside.</b></p>
<p></p>
<p><b>Take oil in a pan, heat it now add chopped onion and minced garlic into pan and stir until onion and garlic become translucent.</b></p>
<p></p>
<p><b>Now add cabbage and pepper flakes, salt into pan and stir until the cabbage is tender if you prefer it softer put a lid on the frying pan that will give it some steam.</b></p>
<p></p>
<p><b>Crumble the fried bacon into the pan and mix well.</b></p>
<p></p>
<p><b>You can keep in the fridge for a day or two and can be reheated in a hot frying pan, but its best freshly made.</b></p>
<p></p>
<p><b>Nutritional Facts :</b></p>
<p></p>
<p><b>193 calories</b></p>
<p></p>
<p><b>12.5 g fat</b></p>
<p></p>
<p><b>15.5 g carbohydrates</b></p>
<p></p>
<p><b>5.4 g protein</b></p>
<p></p>
<p><b>19 mg cholesterol</b></p>
<p></p>
<p><b>1435 mg sodium</b></p>
<p></p>
<p><b>Last step: Don’t forget to share!</b></p></div></div></center></center></center>Yass Afnishttp://www.blogger.com/profile/07513741831444286940noreply@blogger.comtag:blogger.com,1999:blog-4810876559213909236.post-22161678780174533602020-09-23T11:11:00.001-07:002020-09-23T11:11:06.853-07:00Salisbury Steak with Caramelized Onion Gravy<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjndvFRm_zimI9HUex10cQvhRrrxdOuu0pqhxv8L-xiAcidNIkGigQHW8TeLhKDPuixbmDC59-To5K7uRyXdo7pXoNMIwdMdXafrelTNZhFjTdhP0Bo8wZaFu90ylGKS0-Qm0RISGE8dPpw/s459/CVFG++++++++S.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="459" data-original-width="341" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjndvFRm_zimI9HUex10cQvhRrrxdOuu0pqhxv8L-xiAcidNIkGigQHW8TeLhKDPuixbmDC59-To5K7uRyXdo7pXoNMIwdMdXafrelTNZhFjTdhP0Bo8wZaFu90ylGKS0-Qm0RISGE8dPpw/s320/CVFG++++++++S.jpg" /></b></a></div><b><br /> </b><p></p>
<center>
<b><span style="color: #cc0000; font-size: x-large;"> Salisbury Steak with Caramelized Onion Gravy </span></b><center center="">
<div>
<b><span style="color: #e69138; font-size: x-large;"> INGREDIENTS </span><br />
</b><div>
</div></div></center>
<p><b>Onion Gravy</b></p>
<p><b>2 large red onions, thinly sliced</b></p>
<p><b>2 tablespoons unsalted butter</b></p>
<p><b>2 tablespoons all-purpose flour</b></p>
<p><b>3 cups low-sodium beef broth</b></p>
<p><b>1/2 cup dry red wine (optional)</b></p>
<p><b>1 tablespoon tomato paste</b></p>
<p><b>1 teaspoon cider vinegar</b></p>
<p><b>Salt and pepper</b></p>
<p><b>Meat Patties</b></p>
<p><b>1 pound lean ground beef</b></p>
<p><b>1/2 cup cooked white rice</b></p>
<p><b>1 egg yolk</b></p>
<p><b>1 teaspoon salt</b></p>
<p><b>1/4 teaspoon pepper</b></p>
<p><b>1 clove minced garlic</b></p>
<p><b>1 teaspoon Worcestershire sauce</b></p>
<p><b>3 tablespoons chopped parsley</b></p>
<p><b>1/2 teaspoon dried thyme</b></p>
<p><b>1 tablespoon olive oil</b></p>
<center>
<b><span style="color: #e69138; font-size: x-large;"> INSTRUCTIONS </span></b><center>
<div>
<div>
<p><b>1) To make gravy: Heat butter in a large sauté pan. Add onions and cook over medium-high heat, until onions start to brown, stirring occasionally. When onions are slightly softened and turning a deep honey brown, add 1/4 cup broth. Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning. It should take at least 25 to 30 minutes to properly caramelize onions. Stir in flour and cook for about 2 minutes. Add wine and reduce by half. Stir in remaining beef broth and tomato paste. Stir in cider vinegar. Simmer for 10 minutes. Add salt and pepper to taste. Reduce heat to low and keep warm.</b></p>
<p><b>2) To make patties: Mix ground beef, rice, egg yolk, salt, pepper, garlic, Worcestershire sauce, parsley and thyme in a bowl. Shape into 4 oval patties about 3/4-inch thick. Heat olive oil in a large nonstick skillet set over medium-high heat. Sear patties about 3 minutes per side, or until a brown crust forms. Pour gravy over patties and simmer for an additional 10 minutes. Serve warm with mashed potatoes or noodles. Yield: 4 Servings.</b></p>
<p><b>You might also enjoy these recipes:</b></p>
<p><b>Ground Beef Stroganoff - Real Mom Kitchen</b></p>
<p><b>Easy Ground Beef Dinners: Holiday Time Savers - Are You Hungry?</b></p>
<p><b>Red Bean Chili - The Red Spoon</b></p>
<p><b>Stuffed Cabbage - Living the Gourmet</b></p>
<p><b>Meatballs with Gravy - Seasalt with Food</b></p>
<p><b>Shepherd's Pie - Annie Bakes</b></p></div></div></center></center></center>Yass Afnishttp://www.blogger.com/profile/07513741831444286940noreply@blogger.comtag:blogger.com,1999:blog-4810876559213909236.post-78815801812229307422020-09-23T11:01:00.001-07:002020-09-23T11:01:06.354-07:00Beef, Liver and Onions<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwZGJAr9KtXMhnsFBG70g-b6VwGHt1Ddpsv0XP4AUf4cjWMDSwMAWdodBgFWtmozfN7A6zbkiIhs1ct5laQftS-5-VqWkDoIq3vfEi4XUVCKrk_GykiLWn9IPKSriibV7rlmfK1ZvAC77I/s317/QETSE+++++S.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="254" data-original-width="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwZGJAr9KtXMhnsFBG70g-b6VwGHt1Ddpsv0XP4AUf4cjWMDSwMAWdodBgFWtmozfN7A6zbkiIhs1ct5laQftS-5-VqWkDoIq3vfEi4XUVCKrk_GykiLWn9IPKSriibV7rlmfK1ZvAC77I/s0/QETSE+++++S.jpg" /></b></a></div><b><br /> </b><p></p>
<center>
<b><span style="color: #cc0000; font-size: x-large;"> Beef, Liver and Onions</span></b><center center="">
<div>
<b><span style="color: #e69138; font-size: x-large;"> INGREDIENTS </span><br />
</b><div>
</div></div></center>
<p><b>1/4 cup flour</b></p>
<p><b>1 lb beef liver</b></p>
<p><b>1/4-1/2 cup butter</b></p>
<p><b>1/2 teaspoon salt</b></p>
<p><b>1/8 teaspoon pepper</b></p>
<p><b>oil, to taste</b></p>
<p><b>1 -2 tablespoon fresh sage, minced</b></p>
<p><b>2 cups thinly sliced onions</b></p>
<p><b>1/2 cup beef stock</b></p>
<p><b>1 tablespoon minced Italian parsley</b></p>
<p><b>1/4 cup dry white wine</b></p>
<center>
<b><span style="color: #e69138; font-size: x-large;"> INSTRUCTIONS </span></b><center>
<div>
<div>
<p><b>Combine flour, salt and pepper in bag.</b></p>
<p><b>Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat.</b></p>
<p><b>Set aside.</b></p>
<p><b>Heat skillet with 2-3 tablespoons of butter and a dash of oil.</b></p>
<p><b>Saute the onions on medium heat until tender and glossy.</b></p>
<p><b>Transfer to side dish and sprinkle with sage, salt and pepper.</b></p>
<p><b>Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.</b></p>
<p><b>Add liver and sear five mins until brown.</b></p>
<p><b>Inside meat should be slightly pink.</b></p>
<p><b>Return onions to pan til heated.</b></p>
<p><b>Remove liver and onions from pan and plate.</b></p>
<p><b>Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.</b></p>
<p><b>Pour over liver and onions, sprinkle with parsley and serve.</b></p></div></div></center></center></center>Yass Afnishttp://www.blogger.com/profile/07513741831444286940noreply@blogger.comtag:blogger.com,1999:blog-4810876559213909236.post-56630578755714370742020-09-23T10:18:00.005-07:002020-09-23T10:18:54.363-07:00Toll House® Famous Fudge Recipe<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cVwSdr9XtX3ntpN5rDEfKW3MZuZhfXtgYGOtfM29RaWsrlLBw2xjFVpoOka0S4bNotMOXDkQBJuPIxe7bzbsCpsrUJRcV2HUvHRRPQpnCrH-edCPiRVgeTYMF9QpGAuQGBIcu8gv7EIq/s476/ytu+++++s.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="299" data-original-width="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cVwSdr9XtX3ntpN5rDEfKW3MZuZhfXtgYGOtfM29RaWsrlLBw2xjFVpoOka0S4bNotMOXDkQBJuPIxe7bzbsCpsrUJRcV2HUvHRRPQpnCrH-edCPiRVgeTYMF9QpGAuQGBIcu8gv7EIq/s320/ytu+++++s.jpg" width="320" /></b></a></div><b><br /> </b><p></p>
<center>
<b><span style="color: #cc0000; font-size: x-large;"> Toll House® Famous Fudge Recipe </span></b><center center="">
<div>
<b><span style="color: #e69138; font-size: x-large;"> INGREDIENTS </span><br />
</b><div>
</div></div></center>
<p><b>1 1/2 cups granulated sugar</b></p>
<p><b>2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk</b></p>
<p><b>2 tablespoons butter or margarine</b></p>
<p><b>1/4 teaspoon salt</b></p>
<p><b>2 cups miniature marshmallows</b></p>
<p><b>1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels</b></p>
<p><b>1/2 cup chopped pecans or walnuts (optional)</b></p>
<p><b>1 teaspoon vanilla extract</b></p>
<center>
<b><span style="color: #e69138; font-size: x-large;"> INSTRUCTIONS </span></b><center>
<div>
<div>
<p><b>LINE 8-inch-square baking pan with foil.</b></p>
<p><b>COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over</b></p>
<p><b>medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.</b></p>
<p><b>STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are</b></p>
<p><b>melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48</b></p>
<p><b>pieces.</b></p>
<p><b>FOR MILK CHOCOLATE FUDGE:</b></p>
<p><b>SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet</b></p>
<p><b>Morsels.</b></p>
<p><b>FOR BUTTERSCOTCH FUDGE:</b></p>
<p><b>SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet</b></p>
<p><b>Morsels.</b></p>
<p><b>FOR PEANUTTY CHOCOLATE FUDGE:</b></p>
<p><b>SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for</b></p>
<p><b>Semi-Sweet Morsels and 1/2 cup chopped peanuts for pecans or walnuts</b></p></div></div></center></center></center>Yass Afnishttp://www.blogger.com/profile/07513741831444286940noreply@blogger.comtag:blogger.com,1999:blog-4810876559213909236.post-29992189595088155822020-09-22T15:21:00.003-07:002020-09-22T15:21:27.810-07:00Million Dollar Spaghetti Casserole<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb41UQuVSqw7sXmJAgVjv0XmGhDlQXIpIQZG9IsIYniGzVLcP_U1dqPmoIPQPN9EYADYwd_pIrjzWSjhFvP_yd495DPuHGiwCb1WeARe6tLJmN_3CaIccLD5pyouhEE9ITK_F15kJOmPm0/s604/DTUFU+++++S.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="512" data-original-width="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb41UQuVSqw7sXmJAgVjv0XmGhDlQXIpIQZG9IsIYniGzVLcP_U1dqPmoIPQPN9EYADYwd_pIrjzWSjhFvP_yd495DPuHGiwCb1WeARe6tLJmN_3CaIccLD5pyouhEE9ITK_F15kJOmPm0/s320/DTUFU+++++S.jpg" width="320" /></b></a></div><b><br /> </b><p></p>
<center>
<b><span style="color: #cc0000; font-size: x-large;"> Million Dollar Spaghetti Casserole</span></b><center center="">
<div>
<b><span style="color: #e69138; font-size: x-large;"> INGREDIENTS </span><br />
</b><div>
</div></div></center>
<p><b>1 lb of ground beef</b></p>
<p><b>1 jar of spaghetti sauce</b></p>
<p><b>8 oz of cream cheese</b></p>
<p><b>¼ cup sour cream</b></p>
<p><b>½ lb cottage cheese (equals 1 cup)</b></p>
<p><b>½ cup butter (1 stick)</b></p>
<p><b>1 pkg spaghetti 16 oz</b></p>
<p><b>Grated cheddar cheese</b></p>
<center>
<b><span style="color: #e69138; font-size: x-large;"> INSTRUCTIONS </span></b><center>
<div>
<div>
<p><b>Preheat your oven to 350°. Boil your spaghetti noodles until al dente (firm). Drain and set aside until</b></p>
<p><b>ready to assemble.</b></p>
<p><b>Combine the cream cheese, sour cream and cottage cheese until well blended.</b></p>
<p><b>Brown your hamburger and when done, drain well. Combine the hamburger with your spaghetti sauce.</b></p>
<p><b>Put a few slices of butter into a 9×13 pan then pour half of your spaghetti noodles on top.</b></p>
<p><b>Take your cream cheese mixture and pour on top of the noodles. Spread well over noodles.</b></p>
<p><b>Pour the rest of the noodles on top of the cream cheese mixture. Put a few more slices of butter on top of</b></p>
<p><b>the noodles.</b></p>
<p><b>Pour your spaghetti and meat sauce on top of your noodles.</b></p>
<p><b>Now it is ready to put into the oven for 30 minutes. After 30 minutes, pour the desired amount of grated</b></p>
<p><b>cheese on top and return to the oven for 15 minutes to allow cheese to me</b></p></div></div></center></center></center>Yass Afnishttp://www.blogger.com/profile/07513741831444286940noreply@blogger.comtag:blogger.com,1999:blog-4810876559213909236.post-52333938224554976722020-09-22T15:10:00.002-07:002020-09-22T15:10:30.864-07:00Homemade Kentucky Blackberry Cobbler<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkb9kS9S-kjNjuVU1v5MN8Ij-_-DLi5FoBhagpHkCzTWcKA-kNIcLaUL0LamQ2IJ4gCfFEHurXsET8msAFTjEeTFDSMrdhV3cd_ewaqy1B2U08Sd_DZwDzBZ-ijL_Q6qFKWySWtnm3ngHM/s557/UTYRF++++++S.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="524" data-original-width="557" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkb9kS9S-kjNjuVU1v5MN8Ij-_-DLi5FoBhagpHkCzTWcKA-kNIcLaUL0LamQ2IJ4gCfFEHurXsET8msAFTjEeTFDSMrdhV3cd_ewaqy1B2U08Sd_DZwDzBZ-ijL_Q6qFKWySWtnm3ngHM/s320/UTYRF++++++S.jpg" width="320" /></b></a></div><b><br /> </b><p></p>
<center>
<b><span style="color: #cc0000; font-size: x-large;"> Homemade Kentucky Blackberry Cobbler</span></b><center center="">
<div>
<b><span style="color: #e69138; font-size: x-large;"> INGREDIENTS </span><br />
</b><div>
</div></div></center>
<p><b>2 1/2 c blackberries, washed</b></p>
<p><b>1 c sugar</b></p>
<p><b>1 c flour</b></p>
<p><b>2 t baking powder</b></p>
<p><b>1/2 t salt</b></p>
<p><b>1 c milk</b></p>
<p><b>1/2 c unsalted butter, melted</b></p>
<center>
<b><span style="color: #e69138; font-size: x-large;"> INSTRUCTIONS </span></b><center>
<div>
<div>
<p><b>Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes. Preheat oven to 375º. Stir together the flour, baking powder, salt, and milk with a wooden spoon. Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps. Pour batter into medium baking dish and smooth it out. You can choose to line it with parchment paper or not, but don’t grease the pan. Finally, pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.</b></p>
<p><b>Bake for 45 minutes to an hour, depending on how golden you prefer it to be. Let it cool for 5 minutes so it will hold its shape.</b></p></div></div></center></center></center>Yass Afnishttp://www.blogger.com/profile/07513741831444286940noreply@blogger.comtag:blogger.com,1999:blog-4810876559213909236.post-49431959909208927022020-09-22T14:37:00.002-07:002020-09-22T14:37:19.358-07:00Not Yo’ Mama’s Banana Pudding Recipe<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyI-JZshZuCC-yNZziIBki376_RTFPompwBrbC0MxnRn0QYt-ZJYhHbmKXq1g9dgasgyr1S3m5E2R5-QGPgwoJ9ZPsOP-iwX8acyeg0kTCAMNT6I_I7sh7ol4dqusJslxOVbTo2tkCp1Ee/s586/qze+++++s.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="586" data-original-width="374" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyI-JZshZuCC-yNZziIBki376_RTFPompwBrbC0MxnRn0QYt-ZJYhHbmKXq1g9dgasgyr1S3m5E2R5-QGPgwoJ9ZPsOP-iwX8acyeg0kTCAMNT6I_I7sh7ol4dqusJslxOVbTo2tkCp1Ee/s320/qze+++++s.jpg" /></b></a></div><b><br /> </b><p></p>
<center>
<b><span style="color: #cc0000; font-size: x-large;"> Not Yo’ Mama’s Banana Pudding Recipe</span></b><center center="">
<div>
<b><span style="color: #e69138; font-size: x-large;"> INGREDIENTS </span><br />
</b><div>
</div></div></center>
<p><b>1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whipped cream</b></p>
<p><b>1 14-ounce can sweetened condensed milk</b></p>
<p><b>1 8-ounce package cream cheese, softened</b></p>
<p><b>2 cups milk</b></p>
<p><b>1 5-ounce box instant French vanilla pudding</b></p>
<p><b>6-8 bananas, sliced</b></p>
<p><b>2 bags butter cookies, any design or shape you like, preferably rectangle shaped</b></p>
<center>
<b><span style="color: #e69138; font-size: x-large;"> INSTRUCTIONS </span></b><center>
<div>
<div>
<p><b>Line the bottom of a 13×9 inch dish with 1 bag of cookies and layer bananas on top.</b></p>
<p><b>In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.</b></p>
<p><b>Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.</b></p>
<p><b>Fold the whipped topping into the cream cheese mixture.</b></p>
<p><b>Add the cream cheese mixture to the pudding mixture and stir until well blended.</b></p>
<p><b>Pour the mixture over the cookies and bananas and cover with the remaining cookies.</b></p>
<p><b>Refrigerate until ready to serve</b></p>
</div></div></center></center></center>Yass Afnishttp://www.blogger.com/profile/07513741831444286940noreply@blogger.comtag:blogger.com,1999:blog-4810876559213909236.post-66080518312555473832020-09-22T09:38:00.001-07:002020-09-22T09:38:16.540-07:00Baked Teriyaki Chicken<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6atYPFsAn60zziI4bfCps5zqunkMZWG3anLrEsK4JOrKZbgP4GfQ88WKKOcXIe1gVFkHmbElo7OjtS_w2NcH45ge7XA2a8RNYtrRkRuZYLDlY3l5b7Z6Y9-7AUcVp4OaB-zF0U85dTwWY/s303/GRD+++++++++S.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="303" data-original-width="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6atYPFsAn60zziI4bfCps5zqunkMZWG3anLrEsK4JOrKZbgP4GfQ88WKKOcXIe1gVFkHmbElo7OjtS_w2NcH45ge7XA2a8RNYtrRkRuZYLDlY3l5b7Z6Y9-7AUcVp4OaB-zF0U85dTwWY/s0/GRD+++++++++S.jpg" /></b></a></div><b><br /> </b><p></p>
<center>
<b><span style="color: #cc0000; font-size: x-large;"> Baked Teriyaki Chicken </span></b><center center="">
<div>
<b><span style="color: #e69138; font-size: x-large;"> INGREDIENTS </span><br />
</b><div>
</div></div></center>
<p><b>1 tablespoon cornstarch</b></p>
<p><b>1 tablespoon cold water</b></p>
<p><b>1/2 cup white sugar</b></p>
<p><b>1/2 cup soy sauce</b></p>
<p><b>1/4 cup cider vinegar</b></p>
<p><b>1 clove garlic, minced</b></p>
<p><b>1/2 teaspoon ground ginger</b></p>
<p><b>1/4 teaspoon ground black pepper</b></p>
<p><b>12 skinless chicken thighs</b></p>
<center>
<b><span style="color: #e69138; font-size: x-large;"> INSTRUCTIONS </span></b><center>
<div>
<div>
<p><b>In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce,</b></p>
<p><b>vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce</b></p>
<p><b>thickens and bubbles.</b></p>
<p><b>Preheat oven to 425 degrees F (220 degrees C).</b></p>
<p><b>Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce.</b></p>
<p><b>Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.</b></p></div></div></center></center></center>Yass Afnishttp://www.blogger.com/profile/07513741831444286940noreply@blogger.comtag:blogger.com,1999:blog-4810876559213909236.post-27158840514780651972020-09-22T09:03:00.001-07:002020-09-22T09:03:17.948-07:00How to Make Perfect Southern Fried Chicken<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg91POO8lD69KAMIoGA2CVlQrhl8urledVfCvF5OfMdliPCvyxmrjggnxbhIdKnoNnh8ngMQQeDhp3z-DE2ZqX9rIutfuHx9d71NP4N9cVyRO6ryUO5xUIwJ4FVuIp8Cfwa3aTId4RKhmD/s514/gfdhg+++++++s.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="514" data-original-width="356" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg91POO8lD69KAMIoGA2CVlQrhl8urledVfCvF5OfMdliPCvyxmrjggnxbhIdKnoNnh8ngMQQeDhp3z-DE2ZqX9rIutfuHx9d71NP4N9cVyRO6ryUO5xUIwJ4FVuIp8Cfwa3aTId4RKhmD/s320/gfdhg+++++++s.jpg" /></b></a></div><b><br /> </b><p></p>
<center>
<b><span style="color: #cc0000; font-size: x-large;"> How to Make Perfect Southern Fried Chicken</span></b><center center="">
<div>
<b><span style="color: #e69138; font-size: x-large;"> INGREDIENTS </span><br />
</b><div>
</div></div></center>
<p><b>2 beaten egg</b></p>
<p><b>1 cup milk</b></p>
<p><b>2 teaspoon paprika</b></p>
<p><b>1/2 teaspoon poultry seasoning</b></p>
<p><b>4 teaspoons garlic salt</b></p>
<p><b>2 teaspoon black pepper</b></p>
<p><b>2 cup all-purpose flour</b></p>
<center>
<b><span style="color: #e69138; font-size: x-large;"> INSTRUCTIONS </span></b><center>
<div>
<div>
<p><b>Beat the egg and milk together in a bowl.</b></p>
<p><b>Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag.</b></p>
<p><b>Put the chicken in the bag, seal it and shake to coat it.</b></p>
<p><b>Dip the flour-coated chicken in the egg mixture and again in the flour mixture.</b></p>
<p><b>Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil.</b></p>
<p><b>Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through.</b></p>
<p><b>Drain it on paper towels and serve.</b></p></div></div></center></center></center>Yass Afnishttp://www.blogger.com/profile/07513741831444286940noreply@blogger.comtag:blogger.com,1999:blog-4810876559213909236.post-40619849269967956772020-09-21T15:17:00.004-07:002020-09-21T15:17:50.654-07:00MILLION DOLLAR SPAGHETTI CASSEROLE<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAkAl8zQR0y5kIvbWW-3xYC9GeWoTk8FSLTRCSedZzQpKTjdrBI7HhyUyV9sA5e1aDaFQSMiVK4evDXeHcj2AtJ9gaskPYJ-2if2yE68136JNWaGgtybX0dpfltSZ8Z10g9PU3UZjHVPE8/s422/SERTTY+++++++S.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="277" data-original-width="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAkAl8zQR0y5kIvbWW-3xYC9GeWoTk8FSLTRCSedZzQpKTjdrBI7HhyUyV9sA5e1aDaFQSMiVK4evDXeHcj2AtJ9gaskPYJ-2if2yE68136JNWaGgtybX0dpfltSZ8Z10g9PU3UZjHVPE8/s320/SERTTY+++++++S.jpg" width="320" /></b></a></div><b><br /> </b><p></p>
<center>
<b><span style="color: #cc0000; font-size: x-large;"> MILLION DOLLAR SPAGHETTI CASSEROLE </span></b><center center="">
<div>
<b><span style="color: #e69138; font-size: x-large;"> INGREDIENTS </span><br />
</b><div>
</div></div></center>
<p><b>The ingredients you’ll need in order to make this dish are:</b></p>
<p></p>
<p><b>1 lb of ground beef</b></p>
<p><b>1 jar of spaghetti sauce</b></p>
<p><b>8 oz of cream cheese</b></p>
<p><b>¼ cup sour cream</b></p>
<p><b>½ lb cottage cheese (equals 1 cup)</b></p>
<p><b>½ cup butter (1 stick)</b></p>
<p><b>1 pkg spaghetti 16 oz</b></p>
<p><b>Grated cheddar cheese</b></p>
<p><b>One important thing to note before you start gathering the ingredients for this recipe is that the quantities stated above are only good for a Million Dollar Spaghetti Casserole dish that serves 8-10 people. If you’re going to feed more than ten (10) people, you could follow this recipe twice or you could tweak the recipe a bit to allow for more servings at a time.</b></p>
<p></p>
<p><b>Now, tweaking recipes is easy but it’s not just a matter of adding an extra half (1/2) cup of butter or an extra pound (lb) of ground beef to the dish. Each and every single one of the above stated ingredients has to be increased (or decreased, if you’re planning on feeding less without any leftovers) proportionately.</b></p>
<p></p>
<p><b>Again, it’s easy to do but we’re aware of how tricky things can get in the kitchen, particularly when you’re working with a new recipe. So, if you need any help, feel free to consult us by leaving us a message in the comment section of this page (preferably before things get tricky. We’re not the recipe ER and it will take a little while before we get back to you.)</b></p>
<center>
<b><span style="color: #e69138; font-size: x-large;"> INSTRUCTIONS </span></b><center>
<div>
<div>
<p><b>Before we step into any new recipe, we like to give a little recommendation. It’s something that’s going to help with your free range of movement, boost the hygiene level of what you’re doing and, quite possibly, assist in getting you into the zone. You know, the cooking/baking zone.</b></p>
<p></p>
<p><b>That simple recommendation is this: Clean up your counter top and clear out any clutter you have lying around (if you have any). It does wonders for your morale as you try out this amazing Million Dollar Spaghetti Casserole recipe, possibly for the first time. When you’re done with that, you can bring out your ingredients and measure them out into small bowls (like the one they use in cooking shows on TV, if you’re into that kind of thing. The point is, your counter top is free so, you can do that if you like). Do NOT mix any of those ingredients together until the recipe tells you to, this is very important as there is ALWAYS a technique.</b></p>
<p></p>
<p><b>Preheat your oven to 350°.</b></p>
<p><b>(Preheating is the sacred art of setting your oven to a particular aforementioned temperature before baking so as to create a heat-regulated space within the oven. This is done to avoid that unfortunate scenario that often occurs, where the inside of the baked recipe will not be done but the outer part will be ready.)</b></p>
<p></p>
<p><b>Boil your spaghetti noodles until al dente (firm). Drain and set aside until ready to assemble.</b></p>
<p><b>Combine the cream cheese, sour cream and cottage cheese until well blended (Now, you can mix!)</b></p>
<p><b>Brown your hamburger and when done, drain well.</b></p>
<p><b>(Browning just means setting the food item on a skillet – preferably non-stick – on medium to low heat until the color changes to brown. And that’s what you’ll do with the hamburger here.)</b></p>
<p></p>
<p><b>Combine the hamburger with your spaghetti sauce.</b></p>
<p><b>Put a few slices of butter into a 9×13 pan then pour half of your spaghetti noodles on top.</b></p>
<p><b>(Adding the butter first is not negotiable. The butter is serving the function of a non-stick agent to prevent – or mitigate – bits of the Million Dollar Spaghetti Casserole from sticking to the pan when it’s done. Yep, the butter helps to prevent that nightmare that makes it hard to clean the pan after all the delicious food is long gone.)</b></p>
<p></p>
<p><b>Take your cream cheese mixture and pour on top of the noodles. Spread well over noodles.</b></p>
<p><b>Pour the rest of the noodles on top of the cream cheese mixture. Put a few more slices of butter on top of the noodles.</b></p>
<p><b>Pour your spaghetti and meat sauce on top of your noodles.</b></p>
<p><b>Now it is ready to put into the oven for 30 minutes. After 30 minutes, pour the desired amount of gratedcheese on top and return to the oven for 15 minutes to allow cheese to melt.</b></p>
<p><b>Serve, dig in and enjoy!</b></p>
<p><b>(Remember, serves 10 (10SP))</b></p></div></div></center></center></center>Yass Afnishttp://www.blogger.com/profile/07513741831444286940noreply@blogger.comtag:blogger.com,1999:blog-4810876559213909236.post-79929512196636088832020-09-21T14:47:00.000-07:002020-09-21T14:47:01.621-07:00PORK TENDERLOINS!!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1g_UoFPBVZcmYYMJWu2FKyb76C6r9J7W3p9KrcBiN3FwmHKMpPjQZfkWT5yYDIUFNqE-i67DKjN89thGufyQWR8mKUGyecvTO7qMWB0xiYYmi-WYg3OUAsM0g1B9T5mFQvZXSNxZ1rsj9/s351/OLI++++++++++++S.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="351" data-original-width="244" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1g_UoFPBVZcmYYMJWu2FKyb76C6r9J7W3p9KrcBiN3FwmHKMpPjQZfkWT5yYDIUFNqE-i67DKjN89thGufyQWR8mKUGyecvTO7qMWB0xiYYmi-WYg3OUAsM0g1B9T5mFQvZXSNxZ1rsj9/s320/OLI++++++++++++S.jpg" /></b></a></div><b><br /> </b><p></p>
<center>
<b><span style="color: #cc0000; font-size: x-large;"> PORK TENDERLOINS!!</span></b><center center="">
<div>
<b><span style="color: #e69138; font-size: x-large;"> INGREDIENTS </span><br />
</b><div>
</div></div></center>
<p><b>1 package of pork tenderloins (2 tenderloins total about 2-2.5lbs)</b></p>
<p><b>4 garlic cloves, quartered/sliced/slivered</b></p>
<p><b>1/4 cup soy sauce</b></p>
<p><b>2 tablespoon country dijon mustard (whole grain mustard)</b></p>
<p><b>4 tablespoon honey</b></p>
<p><b>2 tablespoon fresh orange juice</b></p>
<p><b>1 tablespoon finely chopped fresh rosemary or Herbs de Provence</b></p>
<p><b>freshly ground pepper, to taste</b></p>
<p><b>3 tablespoon olive oil</b></p>
<center>
<b><span style="color: #e69138; font-size: x-large;"> INSTRUCTIONS </span></b><center>
<div>
<div>
<p><b>Preheat oven to 350 degrees.</b></p>
<p> </p>
<p><b>Take tenderloins out of package. Rinse and pat dry. Spray a 9×13 baking dish and place tenderloins inside.</b></p>
<p></p>
<p><b>Use a paring knife and poke holes on the top side of the tenderloins, about an inch deep. Place a garlic piece into each hole.</b></p>
<p></p>
<p><b>Make the marinade next. In a measuring cup or bowl, whisk together everything except for olive oil. Then slowly drizzle in the oil while whisking…Poor marinade juices over tenderloin and roast in oven for 45 to 50 minutes or until cooked thoroughly through.</b></p>
<p></p>
<p><b>Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.</b></p></div></div></center></center></center>Yass Afnishttp://www.blogger.com/profile/07513741831444286940noreply@blogger.comtag:blogger.com,1999:blog-4810876559213909236.post-62281058878793385502020-09-21T13:35:00.005-07:002020-09-21T13:35:59.797-07:00THREE CHEESE BEEF LASAGNA<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ3XNd2TS45vx2cI09-5ne4JcDaBAZSEPSATKj1B3KnriHaP6T-kZvmlZ0Y4WqW8u0XXmS4gJ6zMWHW_LQAu2qzthKP3CUkOIH2OIOBEWy2kSW-vBpXh8G3gO_FYixk4FK6S-_eUt9BPRl/s528/SRDTS++++S.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="528" data-original-width="368" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ3XNd2TS45vx2cI09-5ne4JcDaBAZSEPSATKj1B3KnriHaP6T-kZvmlZ0Y4WqW8u0XXmS4gJ6zMWHW_LQAu2qzthKP3CUkOIH2OIOBEWy2kSW-vBpXh8G3gO_FYixk4FK6S-_eUt9BPRl/s320/SRDTS++++S.jpg" /></b></a></div><b><br /> </b><p></p>
<center>
<b><span style="color: #cc0000; font-size: x-large;"> THREE CHEESE BEEF LASAGNA</span></b><center center="">
<div>
<b><span style="color: #e69138; font-size: x-large;"> INGREDIENTS </span><br />
</b><div>
</div></div></center>
<p><b>1 lb. ground beef</b></p>
<p><b>1 jar RAGÚ® Old World Style® Traditional Sauce</b></p>
<p><b>1 container (15 oz.) part-skim Ricotta cheese</b></p>
<p><b>2 cups shredded part-skim Mozzarella cheese</b></p>
<p><b>1/2 cup grated Parmesan cheese, divided</b></p>
<p><b>2 eggs</b></p>
<p><b>12 lasagna noodles, cooked and drained.</b></p>
<center>
<b><span style="color: #e69138; font-size: x-large;"> INSTRUCTIONS </span></b><center>
<div>
<div>
<p><b>Preheat oven to 375°F. Brown ground beef in 12-inch skillet; drain. Stir in sauce; heat through.</b></p>
<p><b>Combine ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese and eggs in large bowl; set aside. Evenly spread 1 cup meat sauce in 13 x 9-inch baking dish.</b></p>
<p></p>
<p><b>Layer 4 lasagna noodles, then 1 cup meat sauce and 1/2 of the ricotta cheese mixture; repeat. Top with remaining 4 noodles and sauce.</b></p>
<p></p>
<p><b>Cover with aluminum foil and bake 30 minutes. Remove foil and sprinkle with remaining 1/4 cup Parmesan cheese.</b></p>
<p></p>
<p><b>Bake uncovered an additional 5 minutes. Let stand 10 minutes before serving.</b></p></div></div></center></center></center>Yass Afnishttp://www.blogger.com/profile/07513741831444286940noreply@blogger.comtag:blogger.com,1999:blog-4810876559213909236.post-53112364901957331502020-09-21T13:20:00.002-07:002020-09-21T13:20:46.670-07:00Creamed Peas and Potatoes<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiCZpCau2LNUARFt8ee1OWB4M80NkpZ81GOvgIYUaw_9Aizjc-kuCXWhVFGcnVLCu6DBgT4yKKffnq47Y0vGoTLaZLtg2QOXQUfgxOrUa7hHSRgjzrR7jTgmcdOMe10t_FKMl3FMU9c0Yo/s498/SXRT+++++S.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="444" data-original-width="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiCZpCau2LNUARFt8ee1OWB4M80NkpZ81GOvgIYUaw_9Aizjc-kuCXWhVFGcnVLCu6DBgT4yKKffnq47Y0vGoTLaZLtg2QOXQUfgxOrUa7hHSRgjzrR7jTgmcdOMe10t_FKMl3FMU9c0Yo/s320/SXRT+++++S.jpg" width="320" /></b></a></div><b><br /> </b><p></p>
<center>
<b><span style="color: #cc0000; font-size: x-large;"> Creamed Peas and Potatoes</span></b><center center="">
<div>
<b><span style="color: #e69138; font-size: x-large;"> INGREDIENTS </span><br />
</b><div>
</div></div></center>
<p><b>2 large potatoes (or several small new potatoes)</b></p>
<p><b>2 Tbsp butter</b></p>
<p><b>2 Tbsp flour</b></p>
<p><b>1 c cream</b></p>
<p><b>1 c milk</b></p>
<p><b>3 c fresh shelled peas or frozen</b></p>
<p><b>1 1/2 tsp chicken bouillon granules</b></p>
<p><b>pepper to taste</b></p>
<center>
<b><span style="color: #e69138; font-size: x-large;"> INSTRUCTIONS </span></b><center>
<div>
<div>
<p><b>If you are using new potatoes you just boil them in water until tender.</b></p>
<p><b>If you are using regular potatoes, peel them and cut them into large, 1 1/2 inch cubes. Boil in salted water until tender.</b></p>
<p><b>Meanwhile, prepare a basic white sauce by melting the butter in a 2 qt sauce pan. Whisk in the flour and then the cream and milk. Cook over medium heat, whisking until thick and smooth. With a wooden spoon, stir in the chicken bullion and the peas and cook until heated through.</b></p>
<p><b>By this time your potatoes are pretty close to being done, Drain the potatoes and add them to the white sauce. Stir in pepper if desired. Do not over cook. You want the peas to remain crisp and not get soggy like canned peas (Yuck!!) Leftovers get somewhat thick, you may want to add some milk when you reheat this dish.</b></p></div></div></center></center></center>Yass Afnishttp://www.blogger.com/profile/07513741831444286940noreply@blogger.comtag:blogger.com,1999:blog-4810876559213909236.post-1967074023276015482020-09-21T13:06:00.000-07:002020-09-21T13:06:29.549-07:00Double Chocolate Coca Cola Cake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm5LptyyWMcZ_IxwxtLhO0MA8WhwbKVDdlYbPY2mvrpbXvN7UfrhokoxW05j-VP6BadwT3YojFvPhtjHjLMZXGKPpXb8aOww2p2WExQbsx8TzVDrJuO_6249-Rs3tWB40Ci0_5D1DNPX7c/s552/srtsrt+sssssssssssss.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="518" data-original-width="552" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm5LptyyWMcZ_IxwxtLhO0MA8WhwbKVDdlYbPY2mvrpbXvN7UfrhokoxW05j-VP6BadwT3YojFvPhtjHjLMZXGKPpXb8aOww2p2WExQbsx8TzVDrJuO_6249-Rs3tWB40Ci0_5D1DNPX7c/s320/srtsrt+sssssssssssss.jpg" width="320" /></b></a></div><b><br /> </b><p></p>
<center>
<b><span style="color: #cc0000; font-size: x-large;">Double Chocolate Coca Cola Cake</span></b><center center="">
<div>
<b><span style="color: #e69138; font-size: x-large;"> INGREDIENTS </span><br />
</b><div>
</div></div></center>
<p><b>1 cup coca cola</b></p>
<p><b>1/2 cup vegetable oil</b></p>
<p><b>1/2 cup (1 stick) salted butter</b></p>
<p><b>3 heaping-ish Tablespoons dark cocoa powder</b></p>
<p><b>2 cups granulated sugar</b></p>
<p><b>2 cups all purpose flour</b></p>
<p><b>2 large eggs</b></p>
<p><b>1/2 cup buttermilk</b></p>
<p><b>1 teaspoon baking soda</b></p>
<p><b>1 teaspoon vanilla extract</b></p>
<p><b>Frosting:</b></p>
<p><b>1 stick salted butter</b></p>
<p><b>3 tablespoons dark cocoa powder</b></p>
<p><b>6 tablespoons milk</b></p>
<p><b>1 teaspoon vanilla extract</b></p>
<p><b>4 cups powdered sugar</b></p>
<center>
<b><span style="color: #e69138; font-size: x-large;"> INSTRUCTIONS </span></b><center>
<div>
<div>
<p><b>Preheat oven to 350. Butter and flour a 9×13 pan and set aside.</b></p>
<p><b>In the large bowl of a mixer, stir together sugar and flour and set aside.</b></p>
<p><b>In a saucepan, bring cola, oil, butter and cocoa to a boil. Pour into the flour mixture and beat on medium low for about a minute. Add eggs, buttermilk, baking soda and vanilla and beat on medium for a minute more. Spread batter into prepared pan and bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Immediately upon removing cake from oven, prepare frosting.</b></p>
<p><b>In a saucepan over medium heat, bring butter, cocoa powder and milk to JUST boiling. Remove from heat and whisk in powdered sugar and vanilla. Pour over cake and quickly spread. Let cake cool to room temperature, then cover and refrigerate until serving.</b></p></div></div></center></center></center>Yass Afnishttp://www.blogger.com/profile/07513741831444286940noreply@blogger.comtag:blogger.com,1999:blog-4810876559213909236.post-76463389003409325352020-09-21T02:24:00.003-07:002020-09-21T02:24:35.227-07:00HEALTHY TACO STUFFED TOMATOES<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMmcSqX08MFw_3Gx7weyVpZIwxkaTol8vCWJ3b0J_1SWA2iVdmZW9YStVJkuelVkAn4601PFIewekIn1j-ZGO7tQR34aAUFAS1MGGE9DhzCHq9ZogzP7C7sQEGSQC4WkFpXKqsvy7J4ZCb/s471/yiyi++++s.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="471" data-original-width="403" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMmcSqX08MFw_3Gx7weyVpZIwxkaTol8vCWJ3b0J_1SWA2iVdmZW9YStVJkuelVkAn4601PFIewekIn1j-ZGO7tQR34aAUFAS1MGGE9DhzCHq9ZogzP7C7sQEGSQC4WkFpXKqsvy7J4ZCb/s320/yiyi++++s.jpg" /></b></a></div><b><br /> </b><p></p>
<center>
<b><span style="color: #cc0000; font-size: x-large;">HEALTHY TACO STUFFED TOMATOES</span></b><center center="">
<div>
<b><span style="color: #e69138; font-size: x-large;"> INGREDIENTS </span><br />
</b><div>
</div></div></center>
<p><b>4 cups spinach, chopped</b></p>
<p><b>1/2 cup corn *fresh or frozen</b></p>
<p><b>1/4 cup sharp cheddar cheese *optional</b></p>
<p><b>1 tablespoon cilantro, chopped</b></p>
<p><b>4-6 large tomatoes</b></p>
<p><b>1 pound ground beef</b></p>
<p><b>2 tablespoons taco seasoning</b></p>
<center>
<b><span style="color: #e69138; font-size: x-large;"> INSTRUCTIONS </span></b><center>
<div>
<div>
<p><b>1. Preheat oven to 375.</b></p>
<p><b>2. Slice the top off the tomatoes and scoop out all the pulp. Place in a baking dish.</b></p>
<p><b>3. Brown the ground beef in a large saute pan. Once cooked through, add the taco seasoning.</b></p>
<p><b>4. Add the spinach and corn. Cook until the spinach is wilted and everything is fully mixed together.</b></p>
<p><b>5. Stuff the tomatoes with the beef mixture. Use any leftover beef in the bottom of the baking dish.</b></p>
<p><b>6. Sprinkle with cheese.</b></p>
<p><b>7. Bake for 15 minutes or until cheese is melted. Top with the cilantro and serve.</b></p></div></div></center></center></center>Yass Afnishttp://www.blogger.com/profile/07513741831444286940noreply@blogger.comtag:blogger.com,1999:blog-4810876559213909236.post-59325738211273314012020-09-20T14:21:00.004-07:002020-09-20T14:21:51.642-07:00Garlic Butter Steak and Potatoes Skillet<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-uUlnXo95Yw9YOX7KOdDQmWc6xOiN_2aykfXD28xG661Auao-KGH35io_hZOoJSAx9LLdGW6v9KCiGzt8FlfQ39KnTzhstbW4TNiOvNvYPcBI8ycQwlOaUbtM_tpDvEvmKwU8X5QHpRdE/s390/DFRERY+++++++++S.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="387" data-original-width="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-uUlnXo95Yw9YOX7KOdDQmWc6xOiN_2aykfXD28xG661Auao-KGH35io_hZOoJSAx9LLdGW6v9KCiGzt8FlfQ39KnTzhstbW4TNiOvNvYPcBI8ycQwlOaUbtM_tpDvEvmKwU8X5QHpRdE/s320/DFRERY+++++++++S.jpg" width="320" /></b></a></div><b><br /> </b><p></p>
<center>
<b><span style="color: #cc0000; font-size: x-large;">Garlic Butter Steak and Potatoes Skillet </span></b><center center="">
<div>
<b><span style="color: #e69138; font-size: x-large;"> INGREDIENTS </span><br />
</b><div>
</div></div></center>
<p><b>2-4 petite steaks *see note</b></p>
<p><b>salt and pepper to taste</b></p>
<p><b>garlic powder to taste</b></p>
<p><b>1 tablespoon olive oil</b></p>
<p><b>2-4 pounds baby potatoes, diced</b></p>
<p><b>2-6 tablespoons salted butter, soft enough to mash with a fork one tablespoon per steak, plus two tablespoons for the potatoes</b></p>
<p><b>2 teaspoons minced garlic</b></p>
<p><b>1 teaspoon dried Italian herb blend</b></p>
<p><b>1 teaspoon chopped fresh thyme</b></p>
<p><b>1 teaspoon chopped fresh parsley</b></p>
<center>
<b><span style="color: #e69138; font-size: x-large;"> INSTRUCTIONS </span></b><center>
<div>
<div>
<p><b>Preheat oven to 400 degrees. In a small bowl combine butter, garlic, and dried herbs and set aside. Season steaks generously with salt, pepper, and garlic powder on both sides.</b></p>
<p><b>Place skillet over medium-high heat and drizzle with oil. Sear steaks for 2-3 minutes one each side until nice and browned. Transfer to a plate and set aside.</b></p>
<p><b>Add potatoes to the skillet, season generously with salt, pepper, and garlic powder and saute 3-5 minutes until browned. Push potatoes to one side of the pan and return steaks to the other side of the pan.</b></p>
<p><b>Transfer to oven and cook for 15-20 minutes until potatoes are fork-tender and steak is cooked to your preferred doneness.</b></p>
<p><b>Immediately after removing from oven, place a dollop of the garlic butter on each steak and the rest on the potatoes and let it melt over the food before stirring the potatoes to coat in butter and then topping with chopped thyme and parsley before serving.</b></p></div></div></center></center></center>Yass Afnishttp://www.blogger.com/profile/07513741831444286940noreply@blogger.comtag:blogger.com,1999:blog-4810876559213909236.post-55902761946960238982020-09-20T14:12:00.004-07:002020-09-20T14:12:58.370-07:00World's Best Recipe for Fried Green Tomatoes<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidyBdTYTFqUypNzEdwYQHTCXKl6mqFmNW9bbdDQ4tv5Kd-ffXsIBFnZZDeB4y9g3brYn_PWU8ADJ8450VoI4Rh9G7aaeYUN77RWx-3i7dioSCJwfl9Qd4bcHHn3fMHxeK3aI6G2-ZEYu-B/s584/TYU+++++S.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="584" data-original-width="525" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidyBdTYTFqUypNzEdwYQHTCXKl6mqFmNW9bbdDQ4tv5Kd-ffXsIBFnZZDeB4y9g3brYn_PWU8ADJ8450VoI4Rh9G7aaeYUN77RWx-3i7dioSCJwfl9Qd4bcHHn3fMHxeK3aI6G2-ZEYu-B/s320/TYU+++++S.jpg" /></b></a></div><b><br /> </b><p></p>
<center>
<b><span style="color: #cc0000; font-size: x-large;"> World's Best Recipe for Fried Green Tomatoes</span></b><center center="">
<div>
<b><span style="color: #e69138; font-size: x-large;"> INGREDIENTS </span><br />
</b><div>
</div></div></center>
<p><b>4 large green tomatoes</b></p>
<p><b>2 eggs</b></p>
<p><b>1/2 cup milk</b></p>
<p><b>1 cup all-purpose flour</b></p>
<p><b>1/2 cup cornmeal</b></p>
<p><b>1/2 cup bread crumbs</b></p>
<p><b>2 teaspoons coarse kosher salt</b></p>
<p><b>1/4 teaspoon ground black pepper</b></p>
<p><b>1 quart vegetable oil for frying</b></p>
<center>
<b><span style="color: #e69138; font-size: x-large;"> INSTRUCTIONS </span></b><center>
<div>
<div>
<p><b>Slice tomatoes 1/2 inch thick. Discard the ends.</b></p>
<p><b>Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.</b></p>
<p><b>In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.</b></p></div></div></center></center></center>Yass Afnishttp://www.blogger.com/profile/07513741831444286940noreply@blogger.com