250 grams of flour
100 grams of sugar
1 large egg
0.5 sachets of baking powder
5cl oil
100 grams of apricot jam
100 grams of grated coconut
In a bowl, whisk the eggs with the sugar. Add the oil and mix, then add the flour and baking powder. Mix until the dough becomes homogeneous.
Preheat the oven to 180 ° C (vi). Make balls with the palms of your hands and place them on a baking sheet covered with baking paper and bake for 10 minutes.
Dip the meatballs in the hot apricot jam, then in the grated coconut and Enjoy !
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In a large skillet ,fry the ground beef and onions until the onions are soft and the ground beef browned. Drain the grease.
Fry the garlic until browned and fragrant. Add the beef mixture to the crockpot or stockpot on the stove.
Add in the potatoes, broth, vegetables, basil and parsley.
Cook in the crockpot on low for 6-8 hours, on high for 3-4, or simmer on the stove until the potatoes are tender and starting to dissolve sightly.
Whisk the cornstarch into the milk, then whisk into the soup. Add the Velveeta and let it melt, stirring occasionally. When it’s melted in completely, spoon into bowls and serve.
3 cloves of garlic minced
4 oz sun-dried tomatoes
2 tbsp olive oil reserved from sun-dried tomatoes
1 lb chicken breast tenderloins sliced
¼ tsp salt
¼ tsp paprika
1 cup half and half or ½ cup heavy cream + ½ cup milk
1 cup shredded mozzarella cheese not fresh mozzarella
8 oz penne pasta gluten-free option available
1 tbsp basil
¼ tsp red pepper flakes
½ cup reserved cooked pasta water or more
¼ tsp salt to taste
In a large skillet, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of reserved olive oil from sun-dried tomatoes jar for 1 minute on medium heat until garlic is fragrant.
Remove the sun-dried tomatoes from the skillet and leave the olive oil.
Add sliced chicken (seasoned with salt and paprika) and cook on high heat for 1 minute on each side. Remove from heat.
Cook pasta according to package instructions, reserving some cooked pasta water. Drain the pasta.
Slice sun-dried tomatoes into smaller pieces and add them back to the skillet with chicken.
To make creamy pasta sauce, add half-and-half and shredded mozzarella cheese to the skillet, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms.
Add cooked and drained pasta to the skillet with the cream sauce, and stir to combine.
Add 1 tablespoon of basil and at least ¼ teaspoon of red pepper flakes. Stir to combine.
If the creamy sauce is too thick, add about ½ cup of reserved cooked pasta water to the skillet to thin it out. Do not add all of the pasta water at once, as you might need less or more of it.
Season the chicken pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.
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Preheat your oven to 375°F (190°C) and lightly grease a standard loaf pan.
In a large mixing bowl, blend the cream cheese and butter until smooth. Follow by adding sugar, eggs, and lemon zest into the mixture, and beat until it achieves a light and fluffy texture.
In a separate, smaller bowl, amalgamate flour, baking powder, salt, and cinnamon.
Gradually incorporate the dry ingredient mixture and milk into the cream cheese mixture. After these components are well combined, gently fold in the diced peaches.
Transfer the resulting batter into the prepped loaf pan. Bake for approximately 50-55 minutes, or until a toothpick inserted into the loaf comes out clean.
Allow the loaf to cool down before you slice it. Enjoy your delicious Peach and Cream Cheese Bread!
Cut roast into 6 portions while removing any large pieces of fat. Heat 1 Tbsp vegetable oil in a skillet.
Dab roast dry with paper towels, and season with salt and pepper (about 1 tsp salt 3/4 tsp pepper). Add 3 pieces to skillet and sear until browned on all sides. Transfer to a slow cooker.
Add remaining 1 Tbsp vegetable oil to skillet and repeat process with remaining 3 roast pieces. Nestle beef portions side by side in an even layer in the slow cooker.
In a food processor, pulse together chipotle chilies, garlic, and 1/4 cup beef broth until well pureed, occasionally stopping and scraping down the sides of the processor.
In a 2-cup liquid measuring cup or in a bowl, whisk together the remaining beef broth with the chipotle mixture, cumin, oregano, and cloves. Pour mixture over beef in the slow cooker, then nestle bay leaves between beef portions.
Cover and cook on low heat 8 – 9 hours**.
Remove beef from the slow cooker (leave broth) and shred. Stir lime juice into broth in the slow cooker then return beef to the slow cooker and cook on low or warm 20 – 30 minutes longer.
Strain liquid from beef and serve in tortillas with desired toppings.
Enjoy !!
FIRST STEP:
Spray a 9×5 loaf pan with the non stick spray
Line the same loaf pan with parchment paper
In a heavy bottomed saucepan, over medium high heat melt the butter and the brown sugar.
Heat for 2 to 3 minutes until the butter has melted and the brown sugar has melted
Add the evaporated milk and bring to a boil
Once the mix comes to a boil, remove the pan from the heat and allow to cool for 30 minutes
SECOND STEP: After 30 minutes, add in the salt and the vanilla
Stir until well mixed
Slowly add in the confectioners Sugar
Fold in the chopped nuts
THIRD STEP: Put the fudge mix into the prepared loaf pan
Place the loaf pan into the refrigerator for 20 to 25 minutes, uncovered
Once the fudge is set, cut into squares and enjoy!
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