NO BAKE CHOCOLATE OAT BARS

 

Ingredients

• 1 cup butter
• ½ cup brown sugar, packed
• 1 teaspoon pure vanilla extract
• 3 cups rolled oats
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 1 cup dark chocolate chips
• ¾ cup chunky peanut butter

Instructions

1. Line an 8-inch-by-8-inch baking dish with parchment paper, and set aside.
2. In a medium saucepan, combine the butter, brown sugar, and vanilla extract. Heat over low heat, until the butter has melted and the sugar has dissolved.
3. Add the oats, cinnamon, and kosher salt. Cook, stirring constantly, for 4 to 5 minutes.
4. Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down.
5. In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined.
6. Pour ⅘ of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture.
7. Refrigerate for 4 hours, or until set.

Enjoy

No Bake Banana Split Dessert

 

Ingredients

• 1 stick butter, melted
• 1 box graham cracker crumbs
• 1 (8 oz) cream cheese, softened
• 1/4 cups butter, softened
• 3 cups powdered sugar
• 4 bananas, sliced
• 1 (20 oz) can crushed pineapple, drained
• 1 (16 ounce) container Cool-Whip, thawed or 1 1/2 cups heavy whipping cream
• 1 (4 ounce) jar maraschino cherries, stemmed
• 1 cup walnuts or pecans, chopped
• hot fudge sauce, slightly warmed
• 1 tablespoon rainbow sprinkles

• Instructions

  1. In a medium bowl, combine graham cracker crumbs and melted butter.

  2. Firmly press into a crust in the bottom of 9x13 glass or porcelain dish, let it chill in the freezer for the cream cheese mixture over the cooled graham cracker crust.

  3. Add a layer of sliced bananas over the cream cheese mixture.

  4. Spread pineapple chunks evenly over the bananas.

  5. Evenly spread the Cool-Whip over the pineapple-banana layer using a rubber spatula.

  6. Garnish with the pecans/walnuts and maraschino cherries.

  7. Drizzle the chocolate fudge over the dessert and then sprinkle the rainbow sprinkles over the surface.

  8. Chill for at least 4 hours before cutting to allow the layers to set.

  Enjoy!! 

Simple Homemade Sugar Donuts

 

Ingredients

•  Combine together
•  2½ tsp active dry yeast
•  2 Tbsp warm water
•  1/2 tsp granulated sugar
• Mix with a mixer
•  3¼ cups all purpose flour
•  1 cup whole milk warm
•  2 oz unsalted butter, room temperature
•  3 large egg yolks
•  2 Tbsp granulated sugar
•  For coating
•  1 cup granulated sugar

 Instructions

Step 1. Proof yeast: Stir 2 tbsp warm water, 1/2 tsp sugar & 2 1/2tsp  active dry yeast in a tall glass. Leave to rise for 5-10 minutes or  until doubled in volume and foamy. If it does not rise and foam up,  discard the yeast and buy a fresh batch of yeast before you proceed with  the recipe.

Step 2. Make donut dough: Mix together 3 1/4 cups flour, 1  cup warm milk, 2 oz room temperature butter, 3 yolks, 2 tbsp sugar and  the proofed yeast mixture in mixer on low speed, with the dough hook  attachment until the dough comes together, about 2 minutes. Slightly  increase the speed and knead for another 15-20 minutes or until the  dough is tacky to touch.

Step 3. Shape donut dough: Pick up the dough,  form it into a ball. Butter a large bowl (for proofing), place the dough  ball back in the greased bowl, then grease the dough ball itself to  prevent it from forming a crust.

Step 4. Proof: Cover with a clean  kitchen towel, place in a warm draft-free place and allow to rise for  1-2 hours (depending on how warm it is) until at least doubled in  volume.

Step 5. Cut out 5"x5" squares of parchment or wax paper.

Step 6. Punch down the dough, turn it out onto the greased surface (can use  nonstick spray) and roll it to ½ inches thickness. Cut out as many  rounds as possible with a 3 inch round cookie cutter and place 1 dough  disk on 1 piece of prepared parchment paper. Keep re-rolling and cutting  out as many donut disks as you can until all donut dough is used up.

Step 7. Cover cut out doughnuts with a clean kitchen towel and allow to rise for 45 min to 1 hour or until doubled in size.

Step 8. Heat 1½ inches oil in a heavy pot (cast iron) to 350F. To fry donuts,  drop several of them at a time and allow to become golden before turning  to the other side, about 1-2 minutes per side.

Step 9. Transfer to paper towels or wire rack to drain. Let cool.

Step 10. Once the doughnuts are cool enough to handle, roll them in granulated sugar or powdered sugar.

Enjoy!!

No Bake Eclair Cake Recipe

 

Ingredients:

• 2 (3.4 ounce) boxes french vanilla instant pudding
• 3 1/2 cups milk
• 1 (8 ounce) package Cool whip
• 1 (16 ounce) package graham crackers

Frosting:

• 3 Tablespoons cocoa powder
• 1 1/2-2 cups powdered sugar
• 4 Tablespoons butter (room temp)
• 3 Tablespoons milk (warmed)

Instructions:

Step 1. In a medium sized mixing bowl, combine the pudding mixes and milk together. Blend for about 2 minutes. We used a hand mixer for this, but you could easily use a whisk. Just be sure it's combined well.

Step 2. Then fold in the Cool Whip to the pudding mixture and mix until well blended.

Step 3. Lightly spray a 9 x 13 inch pan with non stick cooking spray. Place a layer of whole graham crackers on the bottom of the pan. You may need to break some graham crackers apart to cover the entire bottom of the pan.

Step 4. Gently spread 1/2 of the pudding mixture over the top of the graham cracker layer. We suggest dropping it in spoonfuls all over the graham crackers and then spreading it around carefully.

Step 5. Then place another layer of graham crackers over the pudding layer. Piecing it together to cover all of the pudding.

Step 6. Then add the remaining pudding over the graham crackers following the directions from above by spreading it around gently.

Step 7. Top that pudding with a final layer of graham cracker sheets.

Step 8. Place in the fridge while you make the frosting.

Step 9. Combine the frosting ingredients until smooth and creamy. If you like your frosting thicker, then add a little more powdered sugar. If you want it thinner, then add a teaspoon or two of milk.

Step 10. Carefully spread the frosting over the top layer of graham crackers until completely covered

Step 11. Cover and chill for about 4-6 hours or overnight. The graham crackers will soften up the longer it sets which gives it the soft eclair taste.

Step 12. This dessert gets better over time. Slice and serve cold.

Enjoy!!

OLD FASHIONED BEEF STEW

 

Ingredients

• 2 pounds beef stew meat
• ½ cup all purpose flour
• 1 tablespoon seasoning salt
• 2 tablespoons olive oil
• ½ teaspoon black pepper
• 1 large onion, diced
• 2 bay leaves
• ¼ cup Worcestershire sauce
• 2 cups water
• 2 heaping teaspoons beef demi-glace (or beef Swanson Flavor Boost)
• 4 medium to large red skinned potatoes, washed & diced
• 3 large carrots, peeled & sliced
• 1 stalk celery, diced

Instructions

Step 1.

Shake the beef stew meat in a resealable plastic bag with the flour & seasoning salt until evenly coated. Heat the olive oil in a skillet; add the floured stew meat to the pan & brown on all sides. Remove using a slotted spoon or tongs & place into the bottom of a slow cooker. Season with pepper.

Step 2. 

Saute the diced onion in the same hot skillet for 2 minutes. Don’t worry about cleaning it out in between – that’s added flavor! Transfer the onions into the slow cooker as well. Pour the Worcestershire sauce, water, & beef demi glace (or Swanson Flavor Boost) into the skillet and whisk until mixed, making sure you scrape up any browned bits in the bottom of the pan. Turn off the heat & set aside.

Step 3.

Add the diced potatoes, carrots, celery, & bay leaves to the slowcooker. Now, pour the broth/Worcestershire mixture in the crockpot as well. Cover; cook on low for 8 hours. Remove the bay leaves before serving.

Enjoy!!

Potato salad

Ingredient:

• 8 medium potatoes in the skin
• 1 tsp (5 ml) salt
• pinch of mustard powder
• lemon juice and black pepper to taste
• ½ cup (125 ml) mayonnaise
• ½ cup (125 ml) plain low-fat yoghurt
• 1 tbsp (15 ml) chopped fresh parsley
• ½ red or green pepper, seeds removed and chopped
• ½ onion, finely chopped (see tip)
• 1 hard-boiled egg, peeled and chopped (optional)

Instructions

1. Place potatoes and ½ tsp of the salt in a pot with water. Bring to the boil and cook until tender. Allow to cool, peel and cut in cubes.




2. Mix mustard, the rest of the salt, lemon juice, pepper, mayonnaise, yoghurt and parsley.




3. Mix sauce into potatoes with red pepper and onion.




4. Sprinkle with egg and serve as a side dish.




Tips

1. To soften the strong flavour of raw onion, cover with boiling water and allow to stand for a few minutes. Drain well and use as above.




2. If fresh chives are available, add 2 tbsp chopped chives to the sauce.

Lemon Gooey Butter Cookies – Best Ever

 

Ingredients:

° 2 eggs

° 2 cups of sugar

° ½ 1 teaspoon of salt

° 1 cup of cold butter

° 3 cups all-purpose flour

¼ 1 teaspoon of baking soda

° 1¼ teaspoon of baking powder

° 1 ½ tablespoon lemon juice

° 1 teaspoon of vanilla extract

° 1 tablespoon grated lemon zest

° Natural yellow food coloring drops

How to Prepare? 

Step 1.

In a large bowl, beat the butter and sugar for 4 minutes until it becomes smooth as cream, then add the eggs, vanilla and lemon zest with its juice

Step 2.

Add the flour, baking powder, baking soda, salt and food coloring, mix well, then make small cookies from the mixture.

Step 3.

We bake the pieces in the oven at 350 degrees for 9-11 minutes, take them out of the oven, let them cool, and we can sprinkle coarse sugar on them to serve.

ENJOY !