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This Pineapple Coconut Cake recipe is a real show stopper. Made with moist coconut cake, pineapple curd filling, and luscious coconut buttercream frosting, this cake will be the talk of your summer parties.

Ingredients :

1 2/3 to 1 3/4 pounds ground sirloin
1 medium onion, cut into chunks
2 ribs celery from the heart of the stalk, cut into 2-inch pieces
1 green bell pepper
1 large egg plus a splash of milk, beaten
1 cup plain bread crumbs
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1 cup smoky barbecue sauce
1/2 cup tomato salsa
1 tablespoon Worcestershire sauce
Vegetable oil or extra-virgin olive oil

Directions :

Preheat oven to 450 degrees F.

Put ground beef into a big bowl.

Put onion and celery into a food processor.

Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl.

Cut the pepper into a few pieces and add to the food processor.

Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl.

Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands.

Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil.

Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through

Ingredients:

°250 g flour (2 cups)

°2 12 teaspoons baking powder

°1/2 teaspoon baking soda

°1 tablespoon sugar

°115 g butter (12 cups)

°pinch of salt

°180ml milk/milk Heat the oven to 200°C (400°F)

PREPARATION:

take a bowl

Mix the flour, baking powder, soda, salt and sugar

Add the butter and make a crumbly dough

add milk

Place the dough on a floured work surface

Do the dough for two minutes

Put the dough on a baking tray

Roll out the dough so that the dough is 15 cm by 15 cm (6 by 6 inches)

Cut into 12 equal parts – do not tear them

Cook for 15 minutes (check with a knife)

Separate the biscuits and serve hot

Enjoy !

Peach Cobbler Pound Cake is the perfect combination of a sweet summer peach cobbler and a rich buttery pound cake. It’s delicious with morning coffee, afternoon tea, or ice cream for dessert. Each year, in the hot and sunny state of Georgia, the month of August brings a statewide celebration. You see, Georgia is well-known for being “The Peach State” and August is National Peach Month. Local restaurants, bars and shops commemorate the occasion by creating specialty cocktails, cobblers and souvenirs. But the real peach enthusiasts? Well, they work a little harder. Peach County residents host an annual Peach Festival where pageants, parades and parties are all dedicated to the beautiful stone fruit. On the first Saturday morning of the festival, a man by the name of Rich Bennett and his volunteers come together to make “The World’s Largest Peach Cobbler”. With 75 gallons of fresh Georgia Peaches, 150 pounds of self-rising flour, 150 pounds of sugar, 32 gallons of milk and 90 pounds of butter, this cobbler is a colossal undertaking. The result? A phenomenal success.

INGREDIENTS:

Cake Ingredients:

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