Recipes

Ingredients

°2 whole eggs

°1/2 cup butter (soft, diced)

°1 cup granulated sugar

°2 cups all-purpose flour

°1 teaspoon baking powder

°1/2 teaspoon baking soda

°1/2 teaspoon salt

°3 whole bananas (medium size, mashed)

°1 cup chocolate (optional)

°1 cup nuts (walnuts or pecans, chopped, optional)

*instructions

In a bowl, mix butter, eggs and sugar. Mix well.

Add baking powder, baking soda, salt and 1 cup flour. Mix well.

Add the last cup of flour. The mixture should be thick.

Mash the bananas well, then add to the mixture. Mix well.

If you choose to add plugins, do so now.

A small butter crock dish and pour the mixture into it.

Cook in a 6-quart crock pot for 4 hours on low heat. The top should be a little brown. The bread will bounce back to the touch.

Enjoy !

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 6 Servings

I will never get tired of recommending this recipe to my friends, and that includes you! In less than an hour, you will surely have the best lunch or dinner today. With this very basic set of ingredients, you can make the best Mac and Cheese ever! A big thanks to my good friend, Jane, for recommending this recipe. I am so glad that I gave it a try because I never would have tasted perfection! Feel free to tweak this recipe to your liking. Have a wonderful day, friends, and I hope you are all well today. Enjoy!

Ingredients:

18 ounces marinara sauce

2 bell peppers, diced

1 pound pork sausage

18 ounces water

8 ounces elbow macaroni, dry

⅓ c mozzarella cheese

⅓ c half and half

Directions:

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

Add the sausage, then cook until crumbly and brown. Discard any excess grease.

Add the elbow macaroni, bell peppers, water, and marinara sauce. Stir until well mixed and allow the mixture to boil.

Turn the heat down to low, then cover and simmer everything for about 20 minutes. Make sure to stir from time to time.

Add the half and half, then stir until well blended.

Sprinkle a generous amount of cheese and stir again until well combined.

Remove the skillet from the stove, then cover and let it rest for at least 2 minutes or until the cheese is melted completely.

Garnish each serving with your preferred herbs.

Serve and enjoy!

To Make the Half and Half:

In a mixing bowl, add 1/2 cup of milk, 1/2 cup of heavy cream, and 1 cup of half & half. Stir until well mixed.

Nutrition Facts:

Calories 436 | Fat 23g 35% | Saturated Fat 8g 50% | Cholesterol 64mg 21% | Sodium 978mg 43% | Potassium 647mg 18% | Carbohydrates 35g 12% | Fiber 3g 13% | Sugar 6g 7% | Protein 19g 38% | Vitamin A 1210IU 24% | Vitamin C 47.8mg 58% | Calcium 76mg 8% | Iron 2.4mg 13%

Ingredients

• 1 pound ground beef
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 clove garlic, chopped
• 1 (14.5 ounce) can petite diced tomatoes
• 1 cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon yellow mustard
• salt and ground black pepper to taste
• 2 cups frozen whole-kernel corn
• 1 (16 ounce) package penne pasta
• 1 1/2 cups shredded Colby-Jack cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat a large skillet over medium-high heat. Cook and stir beef, onion, green bell pepper, red bell pepper, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
3. Stir tomatoes, ketchup, brown sugar, mustard, salt, and pepper into ground beef mixture; reduce heat and simmer until heated through, about 10 minutes.
4. Bring a large pot of lightly salted water to a boil. Cook corn in the boiling water until cooked through, about 5 minutes; drain.
5. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
6. Mix corn, pasta, and Colby-Jack cheese into ground beef mixture; pour into a 9×13-inch baking dish.
7. Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.

These were the best pork chops I have eaten in a long time. So moist and tender and the flavors were amazing!
Serves: 4

INGREDIENTS :

1 T Dijon Mustard
1 T Extra Virgin Olive Oil
1/2 t Italian Seasoning
4 6 oz Center Cut Loin Chops
Salt and Pepper to taste
1/2 c shredded Parmesan Cheese

DIRECTIONS :

Makes 4 (6 oz.) servings

Preheat oven to 400. Spray baking sheet with cooking spray.

In bowl, mix mustard, oil and Italian Seasoning. Salt and pepper the chops to your liking. Brush both sides of the pork chops with the mustard, oil and seasoning mix. Sprinke both sides of the chops with parmesan.

Place chops on the baking sheet. Bake about 15 minutes.

Number of Servings: 4

Last step: Don’t forget to share!

Ingredients

For the crust:

1 1/3 cup graham crackers crumbs
5 Tablespoon sugar
5 Tablespoon unsalted butter-melted

For chocolate cupcakes:

1 cup sugar
3/4 cup plus 2 tablespoons all-purpose flour
6 tablespoons Hershey’s Cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk- room temperature
1/2 cup vegetable oil
1 large egg-lightly beaten
1 teaspoon vanilla
1/2 cup boiling water

For marshmallow filling:

2 egg whites
1/2 cup sugar
1/4 teaspoon cream of tarter
1 teaspoon vanilla

For milk chocolate ganache:

1 cup heavy whipping cream
10 oz. milk chocolate-finely chopped
1/2 Tablespoon vegetable oil

Instructions

To make the crust:

Place rack in center of the oven and preheat the oven to 325 F, line cupcake tins with 16 cupcake liners and set aside.
In a small bowl, combine graham cracker crumbs, sugar and melted butter and mix well with a fork.
Press about 1 1/2 Tablespoon of the mixture into the bottom of each cupcake liners and bake 6 minutes, then set aside to cool.

    To make the cupcakes:
In a large bowl combine cocoa, sugar, flour, baking powder, baking soda, and salt.
Add oil, milk, egg, and vanilla. Beat for 2 minutes with a hand-held electric mixer on medium speed, then add boiling water and beat to combine (batter will be thin). Divide batter evenly between cupcake liners over the crust (it should be 3/4 full)
Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Set aside to cool in pan, then using a sharp knife or cupcake corer hollow out the centers of each cupcake(cut the top of each center and save for later to place it back onto the fillin).

    To make marshmallow filling:
In a heatproof bowl over a pot of simmering water whisk together egg whites, sugar and cream of tartar, until sugar dissolves (be careful, the water shouldn’t touch the bottom of the bowl). Continue whisking over simmering water until egg mixture is warm to touch, then remove from heat and continue beating with the mixer until still peaks form. At the end add vanilla and mix well.
Transfer the filling to a piping bag with round tip or use plastic bag and cut off the corner and fill the cupcakes. Place back the tops from centers of cupcakes.

    To make the ganache:
On a low heat in a small sauce pan melt chopped milk chocolate with 1/2 Tablespoon vegetable oil, stirring until it’s completely smooth. Remove from heat and add cold heavy whipping cream, stir well until it’s evenly combine. Using a spoon spread the ganache onto the cupcakes. If the ganache is to runny place it in the fridge briefly to set before top the cupcakes.
Store in the fridge.

Crab & Cheese Filled Crescent Rolls

Ingredients

1 tube of Crescent Rolls
6 oz. Softened Cream Cheese
1/4 cup Mayo
1 C chopped, cooked Crab Meat (imitation is fine)
2 chopped Green Onions
1/4 tsp Cayenne Pepper
1/8 tsp Salt

Instructions

1. Pre-heat oven to 375 degrees.

2. Lay the cresent roll dough out on the counter and pinch the pre-cut seams closed.

3. Roll out the dough into an even rectangle and cut into 24 smaller squares.

4. Add the cream cheese, mayo, crab meat, green onions, cayenne pepper and salt to a bowl and mix well.

5. Distribute the cheese and crab mixture evenly between the 12/11/13 2/2 cresent roll squares.

6. Overlap opposite corners of the crescent roll squares over the cheese and crab mixture and pinch closed.

7. Place them on a cookie sheet or baking stone and bake at 375 degrees for 10-15 minutes or until golden brown.

Ingredients:

How to make it :