Sarah

 

Ingredients

1 liter orange soda – this is about 4 cups

1 (14 oz.) can sweetened condensed milk

Directions

Combine the orange soda and sweetened condensed milk in a large bowl.
Whisk until milk is well incorporated.

Using an Ice Cream Maker
If you’re using an ice cream maker, pour mixture into it immediately after whisking and begin the churning process. If you are wondering,  the air bubbles in the soda dissipate during the churning and the liquid will condense.

Churn for about 1 hour. When it is partially frozen, transfer the mixture to a bread pan and freeze 6-8 hours, or until solid.

Preparing by Hand
If you are not using an ice cream maker, after whisking very well, transfer the mixture to a bread pan and freeze.

After 1 hour, stir the mixture and then place back in freezer.

Repeat this process every 2 hours, stirring at least twice during the freezing process.

It will take 6-8 hours until solid.

Once frozen, enjoy!

 

I was a huge fan of orange sherbet as a kid, and I still love it – not only for nostalgic reasons but it is so wonderful! The creamy orange flavor mellows the orange flavor perfectly.

My mom would make a punch with orange sherbet that I thought was the nectar of the gods. It was always for special occasions until I learned to make it by the glass! I am terrible at waiting for certain times of the year to enjoy things I love.

This recipe is incredibly easy and if you keep orange soda and sweetened condensed milk on hand, you can make it anytime and avoid running to the store. It is brilliant! My son loves Orange Fanta, and I always keep a couple cans of sweetened condensed milk in the pantry so both ingredients are always on hand.

My kids love helping me make sherbet – they constantly check the progress of the mixture as it freezes. Their excitement is pure entertainment!

Go and get seconds, no need to feel guilty about this dish…

Pasta dishes are some of our favorite, just because they can be so versatile and delicious, but we don’t love the calories that come along with them (…nor does our body, sadly). Thankfully, there’s a tasty alternative to our beloved “noodles” that we can eat as much of as we want without feeling guilty – spaghetti squash!

That’s right, this yummy gourd roasts in the oven (all you need is olive oil, salt and pepper), then shreds into pasta-like strands that get perfectly coated in sauce. Trust us, if you haven’t made spaghetti squash before, now’s the time to try. Our version here is a zesty southwestern take on things that absolutely hits the spot. With chicken, green chiles, enchilada sauce and plenty of cheese, this dish is a knock-out, sure to satisfy any lunch or dinner cravings…try it and see for yourself!

 

Serves 8
1 hour 15 minutes

INGREDIENTS

1 large spaghetti squash, cut in half lengthwise
2 cups cooked chicken, shredded
1 (4 oz.) can diced green chiles
1 green onion, thinly sliced
1/2 cup green enchilada sauce
1/2 cup fresh or frozen corn
1/2 cup Mexican cheese blend
1/4 cup crema
1 teaspoon chili powder, plus more for garnish, optional
fresh cilantro, garnish
olive oil, as needed
kosher salt and freshly ground pepper, to taste

PREPARATION

Preheat oven to 400º and line a baking sheet with parchment paper or aluminum foil.

Drizzle both cut sides of spaghetti squash halves with olive oil, then season generously with salt and pepper.

Place cut side down on lined baking sheet and roast for 35 minutes, or until fork tender. Remove from oven and let rest until cool enough to handle.

Use a fork to scrape up the insides of squash, leaving at least 1/2-inch space around bottom and sides. Transfer scraped “spaghetti” to a colander and place in the sink or over a large bowl.

In a separate large bowl, mix together chicken, green chiles, green onion, enchilada sauce, corn, 1/4 cup chopped cilantro, crema, and chile powder.

Mix squash strands into sauce mixture, then divide filling in half and pour it back into squash shells.

Return squash to baking sheets, then sprinkle Mexican cheese evenly over the tops.

Place stuffed squash in oven and bake for 15-20 minutes, or until cheese is melted and bubbly.

Remove from oven and serve hot.

With one little box of an apple fritter, it is like a celebration of fall. A soft, doughy delight packed with tender spiced apples and beautifully fried, and don’t miss the azure glaze coating it. Well, we have an option for you to hit all those same notes, but it’s much easier to share and make at home – Apple Fritter Pull-Apart Bread. There’s no frying to worry about, and it’s a bread with no yeasted dough to tend to since it uses the shortcut of refrigerated cinnamon roll dough.

Ingredients:

(2) packages of cinnamon rolls

1/2 c unsalted butter, softened

1/2 tsp vanilla extract

2) large Granny Smith apples, peeled and grated

2 tsp cinnamon

1/3 cup granulated sugar

For the glaze:

1/2 cup powdered sugar

1-3 tbsp cream

Directions:

Preheat oven at about 350 ° F. In a portion dish, oil with margarine or non-stick spray. Put them in a safe place.

Cut the icing and cinnamon rolls from the package. Dispose of icing or place in a dry position for a later application.

Take each cinnamon roll and extend it out until it turned out to be flat like a hotcake and scatter it over a paper-lined surface of stuff.

Whisk the spread and vanilla together in a tiny bowl before they merge. Layer the margarine blend evenly over each smooth cinnamon roll and finish with ground apples afterward.

Combine sugar and cinnamon in a separate dish, and scatter over the apples.

Place cinnamon into 3 or 4 sheets. Once all rolls are stacked, shift each stack to the portion platter and position them at the end so that no apple filling touches the portions of the deal.

Cover with foil for 35 minutes. So cut the foil and bake for another 15-20 minutes.

Move from skillet to a wire rack and allow to cool for 10 minutes before you remove it from the skillet.

As portion cools, blend powdered sugar in 1 to 3 tbsp of milk or cream until you reach the desired consistency.

When it comes to dumplings, our general opinion is that you can’t go wrong. Carbs? Yes please. Carbs with a delicious treat tucked inside? Even better. These easy peach dumplings fall into the later category and we promise you’ll be hooked with the first bite!

Ingredients

2 15 oz canned peaches, drained
2 8 ounce refrigerated crescent roll dough
1 cup (2 sticks) butter
2/3 cup granulated sugar
2/3 cup brown sugar
3 teaspoons cinnamon
1 ½ cups cup sprite or citrus soda
vanilla ice cream, for serving

How To Make Easy Peach Dumplings

Preheat oven to 350 degrees F and thoroughly grease a 9×13 baking dish.
Open crescent dough and separate into triangles.
Place one or two peach slices (depending on size) at the wide end of the dough triangle. Sprinkle with a pinch of cinnamon and roll dough around peach.
Once dough is secure, move dumpling to the baking dish. Repeat with the rest of the dough.
Melt the two sticks of butter in a large bowl and combine with the white sugar, brown sugar, and the remaining cinnamon until smooth.
Using a large spoon, pour the butter mixture over the dumplings.
Pour the Sprite around the dough avoiding the tops for a crispy crust to the dumplings.
Bake for 30-35 minutes or until the dough is just browning on top.
Serve warm and top with vanilla ice cream.

Ingredients

• 4 steaks
• 10 g butter (or 2 Teaspoons)
• 8 cl of dry white wine (or 1.6 teaspoons)
• 5 teaspoons of whole liquid cream ( 30% fat ) 
• 1 dash of mustard
• Pepper from the mill
• 2 Tablespoons of mignonette pepper
• 1 teaspoon of veal stock
• 1/4 teaspoons of cognac or champagne
• 2 tbsp. grapeseed oil
• Salt or fine salt

Preparation

1. In a plate put a little salted oil and in another the mignonette of white pepper.
2. Pass each steak in the oil and then in the mignonette (this is a little trick to keep the pepper well stuck to the meat).
3. Heat a frying pan over high heat with a knob of butter and a tablespoon of grapeseed oil, then when the steaks are ready to be milled, place them in the pan and sear them well on both sides.
4. When the cooking will meet your expectations (blue, rare, or medium-rare) remove them to a separate dish, cover them with aluminum foil to keep them warm, and let the meat rest so that the juices can be released and the meat can tenderize.
5. In the meantime, remove the fat from the frying pan and put it back on the high heat, then pour in your cognac, stir with a small whisk to loosen the juices, then add the white wine, let it reduce by half, add the cream, let it reduce by half again and finally add the veal stock.
6. Turn off your gas and add a teaspoon of strong mustard then add the butter in small cubes while turning the frying pan to incorporate it (rise) and correct the seasoning.
7. Add to this sauce the juice returned by your steaks while they were resting, stir one last time and on nice hot plates, dress your steaks with pepper and coat them with your sauce.
8. You will be able to serve as you wish apples in a casserole or sautéed or hazelnuts or straw or deck-nine

Tips

4 thick steaks in rump steak (some will prefer the tenderloin for tenderness but rump steak or even sirloin have a better texture for this recipe)

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 25 mins | Yield: 6 Servings

These Sloppy Joes just made my day complete! Oh, man, with this very minimal set of ingredients, you will surely have the best things to eat today! Try this recipe now. Enjoy!

Ingredients:

½ teaspoon Worcestershire sauce

⅓ c water

1 tablespoon tomato paste

1 lb. ground beef

⅓ green bell pepper, minced

½ large yellow onion, minced

⅔ c ketchup

½ teaspoon kosher salt

¼ teaspoon black pepper

3 cloves garlic, minced

1 tablespoon brown sugar (or less, if you prefer)

¾ teaspoon chilli powder

dash of hot sauce (optional)

¼ teaspoon red pepper flakes (optional)

1 teaspoon yellow mustard

1 tablespoon butter

1 teaspoon olive oil

Directions:

Place a large skillet on the stove and turn the heat to medium-high.

Add butter and allow it to melt, then add the oil and allow it to become hot.

Add the ground beef, then cook until crumbly and brown.

Remove the browned ground beef from the skillet into a colander to drain any accumulated fat.

In the same skillet, add the bell pepper and onion. Sauté until soft.

Add in the garlic and sauté until aromatic.

Put the browned beef back into the skillet and stir until well combined.

Add the tomato paste and stir until well blended. Cook for about a minute to remove the raw taste.

Add water, mustard, chilli powder, ketchup, brown sugar, Worcestershire sauce, red pepper flakes, salt, and pepper. Stir until well blended.

Cook for about 15 minutes or until the texture becomes thick.

Remove from the skillet and serve immediately with toasted buns.

Serve hot and enjoy!

Note:

Place any leftovers in an airtight container, then place them inside the freezer. They can last up to 4 months.

Prep Time: 40 mins | Yield: 50 cookies

These banana drop cookies are an amazing treat perfect with a glass of warm milk or cup of tea. These delicious cookies are fluffy and soft. You can easily whip these cookies up any time in a breeze. This easy recipe is also a great option to use your extra, overripe bananas. If you love bananas and anything banana-flavoured treats, these Banana Drop Cookies are a must!

INGREDIENTS :

• 2/3 c. butter or margarine
• 2¼ c. flour
• ¼ tsp baking soda
• ½ tsp ground cinnamon
• 2 tsp baking powder
• ¼ tsp ground cloves
• 1 granulated sugar
• 1/2 vanilla
• ¼ tsp salt
• 1 banana – mashed
• 2 eggs, beaten

DIRECTIONS :

Step 1: In a large mixing bowl, place the flour, cinnamon, salt, baking powder, baking soda, and cloves. Mix well until combined. Set aside.

Step 2: In a mixer bowl, place the butter and sugar. Beat for 30 seconds, then add the eggs along with the vanilla. Continue beating until well blended. Then, slowly add the dry ingredients while still mixing. Next, add the bananas, one at a time, beating well after each addition.

Step 3: Onto a well-greased cookie sheet, drop a teaspoonful of the cookie batter, leaving about 2-inches space between each cookie.

Step 4: Into a preheated 400 degrees oven, place the cookie sheet and bake the cookies for about 12 minutes until brown. Remove from the oven when done and transfer the cookies to a wire rack to cool.

Step 5: Serve the banana drop cookies with a glass of warm milk or tea. Enjoy!

Tips:

• Make sure not to overbake the cookies. Bake them just until brown.
• If desired, you can frost the cooled cookies with Banana Butter Frosting.
• To make the frosting, whisk the powdered sugar, mashed banana, butter, and vanilla until well combined. You can add extra sugar if needed until you reach spreading consistency. Frost the cookies once cooled.

Prep time: 20 mins | Cook time: 1 hr | Total time: 1 hr 20 mins
This is a fantastic, very moist, and the best banana cake that you can whip up from scratch. Serve this for breakfast, brunch, even dessert. I fell in love with this easy recipe, and this has been my go-to for years! This banana cake has a texture of a pound cake with an ultra-moist bite because of the mashed bananas. Pair this with a cup of your favourite hot coffee for breakfast or dessert, and end your meal with a bang with a slice of this super moist loaf cake with mashed bananas and walnuts!

Ingredients

2 medium eggs lightly beaten

75 grams or 1/3 c. or 75 grams Butter

1 1/4 c. or 225 grams Plain / All Purpose flour sieved

1/4 tsp Bicarbonate of Soda

Pinch of salt

175 grams or 3/4 c. Sugar

1 tsp baking powder

1 c. or 100 grams chopped walnuts

450 grams or 3 c. peeled VERY RIPE bananas (About 4 medium bananas)

Moist Banana and Walnut Pound Loaf Cake

Step 1: Prepare the oven. Preheat it to 180 degrees C or 350 degrees C. Grease the baking tin, line, and set aside.

Step 2: Either roughly or finely chop the walnuts.

Step 3: Mash the bananas using a potato masher or fork.

Step 4: Combine the sieved flour with salt, bicarbonate soda, and baking powder.

Step 5: Cream the butter and sugar until pale and fluffy. Then, beat in the eggs a piece at a time with a couple of tbsp flour. Now, add the bananas and walnuts. Mix well until blended. Fold in the remaining flour using a metal spoon.

Step 6: To a baking tin, transfer the mixture, spreading evenly and making sure the corners also have the batter.

Step 7: Place in the preheated oven and bake for about 50 to 55 minutes. Insert a toothpick in the middle of the cake that comes out clean.

Nutrition Facts:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 322Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 49mgSodium: 124mgCarbohydrates: 47gFiber: 3gSugar: 22gProtein: 6g

Prep: 10 mins | Cook: 40 mins | Additional: 5 mins | Total: 55 mins | Servings: 12 | Yield: 1 loaf

What a great piece of bread!  I made this for breakfast and it was amazing. It kind of tastes like pizza bread. I love how all the ingredients complement each other. You can add pepperoni if you desire. It will make this bread extra special for sure. By the way, very generous with the amount of cheese you are going to put. More cheese = more flavor! I also slightly toast the edges for that crispy bite. It is amazing! Eat this with your favorite coffee and have the best breakfast ever. Enjoy!

Ingredients:

1 serving cooking spray

2 tablespoons butter, melted

1 (16.3 ounces) package refrigerated buttermilk biscuit dough, separated and each portion cut into quarters

1 ¼ cups shredded Cheddar cheese, divided

¾ cup jalapeno pepper slices, divided

¾ teaspoon dried parsley flakes, divided

¼ cup shredded mozzarella cheese

Directions:

Step 1: Ready the oven and preheat to 350 degrees F.

Step 2: Apply cooking spray in a 9×5-inch loaf pan. Set aside.

Step 3: In a small mixing bowl, add in the melted butter.

Step 4: Dip the biscuits one by one into the melted butter and coat them evenly.

Step 5: Place a layer of the coated biscuits on the bottom part of the pan.

Step 6: Sprinkle 1/4 cup pepper slices, 1/2 cup Cheddar cheese, and 1/4 teaspoon of parsley. Arrange another layer of the biscuits on top of the toppings and sprinkle the rest of the biscuits, parsley flakes, and pepper slices on top.

Step 7: In a small mixing bowl, add in the mozzarella and 1/4 cup Cheddar cheese. Stir until well mixed. Spread the mixture of the two kinds of cheese over the toppings.

Step 8: Place inside the preheated oven and bake for 40 to 45 minutes or until the color turns golden brown.

Step 9: Remove from the oven and let it sit on a wire rack to cool to room temperature for 5 minutes.

Step 10: Serve and enjoy!

Nutrition Facts: 

Per Serving: 194.8 calories; protein 6.1g 12% DV; carbohydrates 17g 6% DV; fat 11.4g 18% DV; cholesterol 19.3mg 6% DV; sodium 481.4mg 19% DV.

Equipment

• Frying pan
• Oven

Ingredients

• 2 chicken cutlets
• 1 egg white
• 1 tablespoon of cornstarch
• 1 teaspoon lemon juice
• 0.5 cup of breadcrumbs (one package of mixed crackers)
• 1 tablespoon dehydrated parsley
• 0.5 teaspoon of salt
• a pinch of pepper
• 40 g of grated parmesan cheese
• olive oil

Preparation

1.  In a large bowl, whisk the egg white with the cornstarch and lemon juice.
2.  In a soup plate, mix breadcrumbs, parsley, and Parmesan cheese. Season with salt and pepper. (Source: Ineskohl.info)
   
3.  Dip chicken breasts in egg white mixture, then in Parmesan breadcrumbs. Press well with your fingertips to get as much breading as possible, even if it doesn’t quite stick.
4.  Carefully place the chicken breasts on a plate and leave them at room temperature for about 15 minutes.
5.  Preheat the oven to 210°C (th 7).
6.  Heat a little olive oil in a frying pan over medium heat and cook the cutlets until the breading is golden brown, about 3 minutes on each side. Be sure to turn them over carefully as the breading will not have adhered to the cutlets yet…
7.  Remove the pan from the heat and place the cutlets in an ovenproof dish.
8. Continue cooking in the oven for 10 to 15 minutes (depending on the size of the cutlets).

This is one of our favorite chicken pies. When my son would come home from a tour of duty as a Marine, this is the one thing he requested to eat every time.

Cook time: 55 Min
Prep time: 50 Min
Serves: 4-5

 

Ingredients

1 whole chicken or 3 large boneless breasts
1 can cream of chicken soup, 10.5 oz.
1 1/2 soup cans of chicken broth (using the cream of chicken soup can)
1/4 tsp salt
1/2 tsp pepper
2 frozen 9″ pie crust, thawed
2 Tbsp butter

Directions

1. Place the chicken in a pot and cover with water, bring to a boil and cook thoroughly. Remove the chicken (save the cooking liquid), let cool and then chop up the meat.

2. In a mixing bowl stir together the soup, broth, salt, and pepper. Stir in the chicken, combine well.

3. Lightly spray a 9×9 baking dish with cooking spray. Spoon half of the chicken mixture into the bottom and spread around.

4. Then cover the mixture with a layer of the pie strips. Dot the strips with 1 Tbsp of butter.

5. Place in a 400 degree oven for 25 minutes.

6. Remove and spoon the remaining chicken mixture over the top.

7. Then place the remaining pie crust strips. Again, dot with 1 Tbsp butter.

8. Return to the oven for an additional 25 minutes or until golden brown. Remove and let sit 5 minutes before serving.

Last Step: Don’t forget to share!

Prep time: 15 mins | Cook time: 1-hr | Servings: 4

No more basic chicken meals with this smothered sour cream chicken. It is incredibly easy to throw together using only pantry ingredients and guarantee to result in a scrumptious chicken dinner that your entire family will love. If you are also looking for an amazing addition to your favourite weekly menu rotation, this smothered sour cream chicken is perfect!

There are loads of ways to cook chicken breasts. I have tried a ton, and this recipe always stands out. The chicken is baked in a velvety, creamy sauce to ensure the chicken stays super moist and gives the chicken lots of flavours.

While in the oven, you can prep a simple side vegetable or salad to serve with this delicious chicken meal. Before you know it, you have the best and a winner meal that even your pickiest eaters will ask for again and again!

INGREDIENTS

4 slices mozzarella cheese

4 chicken breasts

1 c. sour cream

1 tbsp cornstarch

1 tsp dried basil

1 tsp dried oregano

1/2 tsp garlic powder

3/4 c. Parmesan cheese, freshly grated and divided

Parsley, chopped, for garnish

1/2 tsp salt

1/4 tsp freshly ground black pepper

How to make Smothered Sour Cream Chicken

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using a nonstick spray, grease a 9 x 13-inch baking dish.

Step 2: Place the sour cream, half cup of the Parmesan, salt, pepper, oregano, basil, garlic powder, and cornstarch in a small bowl. Mix well until blended.

Step 3: In the prepared baking dish, arrange the chicken breasts and top the slices with a piece of mozzarella each, then coat with the sour cream mixture.

Step 4: On top, sprinkle the rest of the Parmesan.

Step 5: Place in the preheated oven and bake for about an hour or until the chicken is completely cooked and the sauce is bubbly.

Ingredients:

12 lasagna noodles , prepared according to the package directions
16 oz ground Beef, 85% Lean
24 oz marinara sauce
1/2 cup diced onions
3 garlic cloves, minced
1 tsp salt, to taste in red sauce
1/2 tsp black olive oil, or to your preference
1/2 tsp dried olive oil
15 oz ricotta cheese
1 large egg
1/4 cup parmesan cheese shredded
3 cups mozzarella cheese, shredded, divided
1/4 cup chopped parsley.

Instructions: 

Preheat oven at 375°F. Heat oven to 375°F. Cook noodles according to package directions. Drain noodles and then fill the pot with cold water to stop cooking and prevent noodles from sticking together.

Over medium heat in a large pan or dutch oven cook the ground beef for 2 minutes. Break up with a spatula. Stir in onion and cook for 3 minutes. Stir in garlic, 1/2 tsp salt and 1/2 tsp pepper. Continue to sauté for one more minute. Mix in the marinara and bring to a simmer. Turn off heat. Place 1/2 cup meat sauce on top of a baking dish

In a large bowl, stir together: ricotta, 1 egg, 1/4 cup parmesan cheese, 1 1/2 cups mozzarella cheese and 1/4 cup parsley.