8 cups bread, cubed3 medium apples, peeled, cored and chopped4 eggs1 cup vanilla yogurt1 cup milk2 tsp cinnamon, divided½ tsp nutmeg½ c sugar + 2 Tbsp½ cup raisin
Preheat oven to 350°.Spray a 9×13 baking dish with cooking spray.In a large bowl, whisk together the yogurt, milk, eggs, 1 tsp cinnamon, nutmeg, and ½ cup sugar.Stir in the apples, raisins, then gently fold in the bread cubes. Pour into the prepared pan.In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon.Sprinkle on top the bread pudding. Bake 30-40 minutes until puffed and golden brown.
1 cup Unsalted Butter1 cup Heavy Cream1 cup Brown Sugar
In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with vanilla ice cream.* If you can, leave bread cubes out for a few hours so they get nice and dry. If not, just place them on a baking sheet and bake them at 350 for 10-15 minutes or until they’re dry but not toasted.* You can make this the night before and pop it in the oven for breakfast – it actually gets better if it sits overnight
Pot Roast – fall-apart beef, tender vegetables, and potatoes infused with flavor, all smothered in a rich gravy. It’s delectable and easy to prepare, particularly if you use a slow cooker. This beef pot roast recipe, on the other hand, can be produced in an instant pot, in the microwave, or in the crockpot – choose which way works better for you!Beef Chuck Roast is the perfect beef with pot roast. It’s a cheap cut of beef with a lot of fat that needs to be cooked slowly to break down the tight connective tissues to make it super tender to consume.The best family dinner in a large pot! Slow cooker beef and vegetables smothered in a gravy-like sauce – because it’s so much more delicious than a watery broth!This pot roast recipe is for you if you enjoy meltingly soft, slow-cooked roast beef with a rich gravy.
INGREDIENTS NEEDED TO MAKE THIS BEEF ROAST POT:
Of rolled beef chuck roast.
Water; I used a cup and a third.
Two medium carrots.One large potato.
3 large spoons.Of creole spice.
1 large spoon.Of grounded black pepper.
2 large spoons.Of onion powder.
1 large spoon.Of parsley.
1 large spoon.Of garlic powder.
1 large spoon.Of celery chips.
2 large spoons.Of olive oil.
First thing I started with, was peeling and chopping the potatoes and carrots.
After that, I seasoned the beef with the seasonings and cooked it in a skillet over medium-high heat.
Following that, I mixed all ingredients together in a casserole dish, stirring well.
Then, I added a cup and a third of water to the mixture.
And directly, I added more Creole seasoning, covered it with tin foil, and cooked for two and a half hours at 350 degrees.
At this stage, I removed the tin, added chopped carrots and potatoes and returned it over the stove, and cooked for another 30 minutes, uncovered.
I hope you have a fabulous Monday!!! if you’re looking for a simple recipe to make for dinner, this beef roast pot is the best one you can try!!
4 chicken breasts, large;1 can (10 ¾ oz.) condensed cream of mushroom soup;1 can (10 ¾ oz.) condensed cream of chicken soup;1 cup sour cream;1 can (8 oz.) mushrooms (stems and pieces), drained;½ cup water;½ tsp onion powder;1 tsp chives, chopped;½ tsp paprika;½ tsp salt;½ tsp pepper.
Preheat oven to 350°F.Place the chicken breasts on a lightly greased with non-stick cooking spray 9×13 inches baking pan, sprinkle with salt and pepper.In a bowl, mix together the cream of mushroom soup, cream of chicken soup, sour cream, mushrooms, water, onion powder, and chives. Then, spoon this mixture over chicken breasts in baking pan and sprinkle with paprika.Bake in the preheated oven for one hour or until chicken breasts are ready and cream mixture is lightly browned. Check the readiness of chicken breasts with a cooking thermometer (the safe internal temperature for cooked chicken is 165°F). Enjoy with your favorite side dish.
1/2 teaspoon almond extract2 to 3 tablespoons whole milk
LETS MAKE IT-
Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour.Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 35-40 minutes or until golden brown. Cool completely in pan on a wire rack.In a small bowl, mix confectioners’ sugar, extracts and enough milk to reach desired consistency; drizzle over top.Like and share.
3 cups heavy whipping cream¾ cup powdered sugar1 teaspoon vanillaCream Cheese Filling:
12 oz. cream cheese-room temperature½ cup (1 stick) unsalted butter-room temperature1 cup powdered sugar1 teaspoon vanilla
First, make the strawberry filling. In a large saucepan, place sliced strawberries, sprinkle with dry strawberry Jello powder and stir gently with a rubber spatula to evenly coat the berries. Heat over medium-low heat for 2-3 minutes, stirring gently with the spatula. Heat just until the gelatin completely dissolves in strawberry juice (do not cook them too long or the strawberry will become mushy). Set aside to cool.To make the crust, place whole Oreo cookies with the filling in a food processor and pulse into fine crumbs. Stir in melted butter, until all crumbs are evenly moistened. Reserve ¼ of the mixture for topping, and the remaining mixture press in the bottom of the 9 x 13 inches dish. Place in the fridge or freezer.To make the filling, first, mix cold heavy whipping cream with 1 teaspoon vanilla until soft peaks form. Add ¾ cup powdered sugar and continue mixing, until stiff peaks form. Set aside. You should get about 6-6 ½ cups of whipped cream. You can substitute whipped cream with refrigerated Cool Whip if desired.In a large bowl, cream softened butter, cream cheese, and vanilla. Mix in powdered sugar. Finally, fold in prepared whipped cream.Spread ½ of the cream cheese-whipped cream mixture over Oreo crust. Place in the freezer for 10 minutes.Spoon strawberry filling over the cream cheese layer, smooth the top, and place in the freezer for 10-15 minutes (until the Jello has set).Spread remaining cream cheese filling over the strawberry layer. Smooth the top and refrigerate for 4 hours or preferably overnight.To make the strawberry crunch topping, stir reserved Oreo crumbs with coarsely crushed freeze-dried strawberries and sprinkle on top.Serve cold from the fridge. Store leftovers in the fridge for up to 5-6 days.
On medium high heat, heat the oil in a large skillet or wok. Add the peas carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Try adding some green onion.ADD SHRIMP OR CHICKEN FOR COMPLETE DISH
10 8“ tortillas made with flour.1 medium Pkg. Of cream cheese, let it soften at room temperature.2 small cans.Of .4 oz.Of green chiles3 C.Of cooked chicken, shred it before using.2 C.Of Mexican MIX cheese, grated.2 C. For chicken broth, I used the low sodium version.4 T.Of unsalted butter.3 T.Of all-purpose flour.1 small lime juice.1 t.Of cumin.1/2 t.Of chili powder.1/2 t.Of Kosher salt.1/2 t.Of freshly ground pepper.For garnish: Fresh cilantro…
I gently greased a 9.13-inch baking dish with non-stick spray, and I preheated my oven to 350 degrees Fahrenheit.
In a mixing bowl, I whisked together half of the cream cheese, shredded chicken, 1 cup. Of cheese, lime juice, cumin, and chili powder, and I seasoned with salt and pepper.
Then, I took a tortilla and filled the chicken mixture with 3 tablespoons, then I put the seam side down in the baking dish. For the leftover tortillas and filling, I repeated the same step.
I melted the butter over medium-high heat in a medium saucepan, then I whisked in the flour and cook until browned, around 2 to 3 minutes.
Then I made sure to season with salt and pepper, then I steadily whisked in the green chiles and chicken broth. I stirred in the remaining 1/2 cream cheese afterward and I cooked until thickened, around 7 mins.
I removed it from the heat immediately and I added the green chili sauce over the enchiladas.
And I topped it up with the remaining cheese.
When done, I put the baking dish in the oven and bake for about 25 minutes, until the cheese and filling are melted and bubbly.
I broiled for about 5 minutes until lightly browned.
I took It off from the oven and enable it to rest for 15 to 20 minutes.