Heat oven to 350°F. Combine ingredients. Spoon into 9-inch quiche dish or pie plate. Bake 20 min. or until heated through. Serve with crackers and crudite.
Easiest muffin recipe ever
Preheat oven to 350. In a large bowl mix pumpkin and spice cake mix using a hand mixer. Stir in chocolate chips. Spoon mixture two thirds of the way into mini muffin liners in the muffin pans. Bake for 15-18 minutes. Cool for 5 minutes before eating.
Preheat oven to 375. In a large mixing bowl, combine the flour, sugar, baking soda, and baking powder. In a smaller bowl, combine the milk, eggs, vanilla, and butter. Add the wet ingredients into the dry ingredients and stir thoroughly. Mix in Nutella until swirled but not completely mixed in. Fill paper lined mini muffin cups two thirds full. Bake for 15 minutes, let cool and enjoy
Got this recipe from a friend who was given it at a bridal shower. At her suggestion I prep it on Christmas Eve and then eat it on Christmas morning. I bake it while we’re opening presents.
Grease a 9×13 glass casserole dish or baking pan. Cut the Italian bread into 1 inch thick slices. Arrange them int he bottom of the baking dish. Do not overlap the bread, make one layer only.
In a large bowl, mix the remaining ingredients except the butter. Pour the mixture over the bread. Sprinkle with cinnamon, cover with aluminum foil and refrigerate for 4 to 36 hours.
When ready to back, preheat oven to 350. Dot the top of the bread with butter. Bake uncovered for 45 minutes or until the bread is puffed and light brown. Serve with syrup.
Preheat oven to 350. In a large bowl, combine the flour, sugar, baking powder, and baking soda. In another bowl combine the egg, oil, yogurt and vanilla. Stir into the dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper lined mini muffin cups two thirds full. Bake for 15-18 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans.
Ingredients:
500g beef steak (such as sirloin or flank), thinly sliced
2 tosp olive oil
3 cloves garlic, minced
1 tsp ground cumin
1 tsp ground paprika
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper (optional, adjust to taste)
Salt and pepper, to taste Juice of 1 lemon 2 tbsp plain yogurt
1 large onion, thinly sliced Flatbreads or pita breads, to serve Salad ingredients (e.g., lettuce, tomatoes, cucumber, red onion), optional, for serving Tahini sauce, yogurt sauce, or hummus, optional, for serving Method:
Marinate the Beef:
In a bowl, combine the olive oil, minced garlic, ground cumin, paprika, coriander, turmeric, cinnamon, cayenne pepper (if using), salt, pepper, lemon juice, and plain yogurt.
Add the thinly sliced beef to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, or ideally overnight, to allow the flavors to develop.
least 1 hour, or ideally overnight, to allow the flavors to develop.
Cook the Beef:
Heat a large skillet or grill pan over medium-high heat.
Add the marinated beef slices in batches, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side or until the beef is browned and cooked through. Remove from the pan and set aside.
Prepare the Onions:
In the same skillet, add a bit more olive oil if needed and cook the thinly sliced onions over medium heat until softened and caramelized, about 8-10 minutes. Remove from heat and set aside.
Assemble the Shawarma:
Warm the flatbreads or pita breads.
Place some cooked beef slices and caramelized onions in the center of each flatbread or pita.
Add optional salad ingredients such as lettuce, tomatoes, cucumber, and red onion.
Serve:
Drizzle with tahini sauce, yogurt sauce, or hummus if desired.
Roll up the flatbreads or fold the pitas over the filling.
Serve immediately while warm.
Tip:
You can also grill the marinated beef slices on skewers for a more traditional shawarma.
Ingredients:
For the crust:
1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar
For the topping:
1/2 cup seedless raspberry jam
For the filling:
2 lbs. cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature
Directions:
Preheat the oven to 325˚ F. Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake until just set, 5 minutes. Transfer to a cooling rack.
To make the raspberry puree, microwave the jam until slightly melted about 30 seconds.
To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.
To assemble, spoon the cheesecake batter over the crust in each cupcake liner. Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
Bake until the filling is set, about 20 minutes, rotating the pans halfway through baking. (They will look quite puffed initially but will return to normal quickly.) Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.
Source and photos are from Annies Eats
3 egg whites
1/8 tsp cream of tartar
1/2 tsp vanilla extract
2/3 cup of sugar
1/3 cup of chocolate chips (at least, I usually use more)
Preheat oven to 300. Line baking sheets with wax paper. Combine 3 egg whites, cream of tartar and vanilla in a medium sized bowl. Beat until peaks form.
Gradually add sugar while beating until whites are stiff and glossy. Fold in chips.
Drop the batter onto the cookie sheet about a tablespoon each about two inches apart. Bake for 30 minutes then turn off oven and leave in there for one hour without heat.
Enjoy!!
This is a mix of Mark Bittman’s recipe for Frikadeller and a crockpot Swedish meatball recipe I found online. Other recipes I tried turned out really dry. I like these because of the rich sauce.
1-1/2 lb of ground meat – should be mix of pork and veal, but I can’t bring myself to use veal, so I use pork and beef.
1/2 cup or less of plain bread crumbs
3/4 cup of cream
a pinch of ground cloves
pepper to taste
Sauce
2 (10 oz) cans cream of mushroom condensed soup with roasted garlic
1/2 cup water
1 cup sour cream
2 Tablespoons flour
1/4 teaspoon pepper
Combine all the meatball ingredients. I add the bread crumbs and cream a little at a time and mix as I go. Make meatballs about golfball size or smaller, put in crockpot. Mix the soup and water and pour over the meatballs.
Cover and cook on low for 5-6 hours.
In a small bowl, combine sour cream, flour and pepper and blend well. About 30 minutes before meatballs are done cooking, add a spoonful of the hot liquid from the crockpot and blend. Add the sour cream mixture to crockpot, stir well, cover, and cook on low for 30 – 40 minutes until thickened and blended. Serve over mashed potatoes (or hot cooked rice).
We make chili every year for our Super Bowl party and it has evolved quite a lot since the first year. My husband likes it spicy and this year by replacing some of the beef with chorizo and using tomatoes that already had habaneros mixed in, it definitely was hot. Too hot for me honestly, but he and all the chili lovers loved it.
Ingredients
2 pounds lean ground beef
1 pound chorizo sausage crumbled
6 slices of bacon crumbled
1 small chopped onion
6 cloves garlic, minced
2- 15 ounce can tomato sauce
2- 15 ounce can red kidney beans, drained
3- 10 ounce can Rotel diced tomatoes with Habaneros (Hot) undrained
2 tablespoons chili powder
1 teaspoon dried basil, crushed
1 teaspoon ground black pepper
1/2 tsp garlic powder
1-1/2 teaspoon Tabasco sauce
1/4 teaspoon cinnamon
1 tsp Worcestershire sauce
1/4 tsp Bobs Big Boy Seasoning Salt (optional)
Directions
1. In an 8-quart saucepan cook and stir ground beef, chorizo, chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.
2. Stir in tomato sauce, drained beans, undrained tomatoes, bacon pieces, chili powder, basil, pepper, garlic powder, cinnamon, Tabasco sauce, Worcestershire sauce, and Bobs Big Boy Seasoning salt. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, and/or sour cream.
This makes about 12 servings.
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