Simple cake recipe with only 3 ingredients

Ingredients: The Magic Trio

• 1 box of your favorite cake mix (chocolate, vanilla, or any flavor you crave)
• 3 large eggs
• 1 cup (240 ml) whole milk

Step by Step: Crafting Bliss in a Bite

 

1. Mix and Merge

Preheat your oven to the temperature specified on the cake mix box. Grease and flour a cake pan of your choice; round or square, the decision is yours. In a mixing bowl, combine the cake mix, eggs, and whole milk.

2. Whisk and Weave

With a whisk or an electric mixer, blend the ingredients until the batter forms a smooth, velvety consistency. The mere act of mixing these elements creates a promise of the delight to come.

3. Pour and Possibilities

Pour the batter into the prepared cake pan, watching it flow like liquid anticipation. Feel the excitement build as the batter fills the pan, ready to be transformed into a delectable creation.

4. Bake and Aroma Infusion

Place the pan in the preheated oven and let the magic unfold. As the cake bakes, your space will be filled with an intoxicating aroma that’s a precursor to the delightful experience awaiting you.

5. Patience and Reward

Allow the cake to bake for the time indicated on the cake mix box. The gentle hum of the oven becomes a soothing background for the anticipation of the final reveal.

6. Test and Triumph

To ensure your cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs clinging to it, your masterpiece is ready to be unveiled

LEMON TRUFFLES

 

Ingredients:

* 1 cup white chocolate chips

* 2 tablespoons unsalted butter

* 1/4 cup heavy cream

* Zest of 2 lemons

* 2 tablespoons fresh lemon juice

* 2 cups powdered sugar

* Yellow food coloring (optional)

* Lemon zest or yellow sprinkles for decoration (optional)

Instructions:

1. In a heatproof bowl, combine the white chocolate chips and butter.

2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and butter mixture. Let it sit for a minute to melt the chocolate, and then stir until smooth.

3. Add the lemon zest and lemon juice to the chocolate mixture, stirring well.

4. Gradually add the powdered sugar, stirring continuously, until the mixture is smooth and well combined. If you want a more vibrant yellow color, you can add a few drops of yellow food coloring.

5. Refrigerate the mixture for about 2 hours or until it’s firm enough to handle.

6. Once the mixture is firm, use your hands to roll small portions into truffle-sized balls. If the mixture is too sticky, you can dust your hands with powdered sugar.

7. Optional: Roll the truffles in additional lemon zest or yellow sprinkles for a decorative touch.

8. Refrigerate the truffles for at least 30 minutes before serving.

Ground Beef and Gravy Over Mashed Potatoes

Ingredients:

For the Mashed Potatoes:

2 pounds potatoes, peeled and quartered

1/2 cup milk

4 tablespoons butter

Salt and pepper to taste

For the Ground Beef and Gravy:

1 pound ground beef

1 medium onion, diced

2 cloves garlic, minced

2 tablespoons all-purpose flour

2 cups beef broth

1 tablespoon Worcestershire sauce

Salt and pepper to taste

Optional: 1 cup frozen peas and carrots

Directions:

Prepare the Mashed Potatoes:

Place the peeled and quartered potatoes in a large pot and cover with water. Add salt and bring to a boil.

Reduce heat and simmer until potatoes are tender, about 20 minutes.

Drain the potatoes and return them to the pot. Add the milk and butter, and mash until smooth and creamy. Season with salt and pepper to taste. Cover and keep warm.

Cook the Ground Beef and Prepare the Gravy:

In a large skillet, brown the ground beef over medium-high heat until no longer pink. Drain any excess fat.

Add the diced onion and minced garlic to the skillet with the beef, and cook until the onions are translucent, about 5 minutes.

Sprinkle the flour over the beef and cook, stirring, for another 2 minutes to cook off the flour taste.

Gradually stir in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, and let the gravy thicken, about 5 minutes. If using, add the frozen peas and carrots during the last few minutes of cooking.

Season with salt and pepper to taste.

Serve:

Spoon the creamy mashed potatoes onto plates or into bowls.

Top with the ground beef and gravy mixture.

Serve hot.

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Servings: 4 servings

SPAGHETTI WITH SAUSAGE AND GROUND BEEF

 

Ingredients :

• 1 pound smoked kielbasa, cut into 1/4-inch slices
• 2 jars (24 ounces each) spaghetti sauce with mushrooms
• 1 jar (16 ounces) chunky salsa
• Hot cooked pasta
• 1 pound ground beef

• Directions :

  in a Dutch oven, cook beef over medium heat until no longer pink; drain and set aside. In the same pan, cook sausage over medium heat 5-6 minutes or until browned.
  Stir in the spaghetti sauce, salsa and reserved beef; heat through. Serve with pasta.

  Enjoy !

NO BAKE PUMPKIN PIE

 

INGREDIENTS

• 2 cup canned pumpkin puree
• ½ cup sugar
• 8 ounces cream cheese softened
• 16 ounces Cool Whip
• 1 tablespoon cinnamon
• 2 teaspoons pumpkin pie spice
• 1 teaspoon nutmeg
• 1 (3.4 ounce) box instant vanilla pudding
• 1 cup milk
• 2 pre-made crusts

INSTRUCTIONS

Add cream cheese, sugar, and one 8-ounce tub of Cool Whip in a bowl and blend well with a hand mixer.
Fill your pre-made crusts evenly with this mix.
Middle Layer
Mix pudding and milk and stir until thick.
Add 2 cups canned pumpkin.
Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended.
Pour on top of the cheesecake layer.
Top Layer
Top evenly with Cool Whip and sprinkle with spices.
Refrigerate for at least an hour before eating so pie has time to set completely.
NOTES
TIP: Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
TIP: Make sure your cream cheese is at room temperature so that it blends well and doesn’t leave lumps in your mixture.
TIP: Sprinkle a little pumpkin spice on top of the Cool Whip to add a little extra flavor.
TIP: As hard as it may be to wait, don’t skip the chilling stage as the pie needs time to set.

4 Ingredients Lemon Cream Cheese Dump Cake

 

Ingredients:

1 box lemon cake mix

1 can (20 oz) lemon pie filling

8 oz cream cheese, softened

1/2 cup unsalted butter, melted

Directions:

Preheat and Prep:

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.

Dump the Cake Mix:

Pour the lemon cake mix into the prepared baking dish, spreading it evenly.

Add Lemon Pie Filling:

Spoon the lemon pie filling over the cake mix, ensuring even distribution.

Cream Cheese Layer:

In a mixing bowl, beat the softened cream cheese until smooth. Drop spoonfuls of cream cheese over the lemon pie filling layer.

Melted Butter Finish:

Drizzle the melted butter over the top of the cake evenly.

Bake to Perfection:

Bake in the preheated oven for 40-45 minutes or until the edges are golden and a toothpick inserted in the center comes out clean.

Serve and Enjoy:

Allow the cake to cool slightly before serving. Cut into squares and serve with a dusting of powdered sugar or a dollop of whipped cream if desired.

Preparation Time: Approximately 10 minutes | Baking Time: 40-45 minutes | Yields: 12 servings

Cooker pot Roast with Gravy Sauce Recipe

 

Ingredients:

• 2-pound chuck roast
• 2 cloves garlic
• 8 oz mini carrots
• 16 oz golden potatoes (cut in half or into quarters if large)
• 1/2 cup red wine
• 1 tablespoon garlic and herb seasoning
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 sweet yellow onion
• 3 cups beef broth
• 1/4 cup tapioca beads
• 1/4 cup cornstarch
• 2 tablespoons tomato paste

Steps

Take your roast, and from there, season it completely with the herb and garlic seasoning, which makes everything completely covered.
Take the oil and heat it, and heat the pan over medium-high heat, in a slow cooker or skillet.
Take the roast, then brown on each side.
Take the roast and place in the slow cooker with the potatoes and carrots.
From there, use the time to make a porridge by whisking 1/4 cup of water with the cornstarch.


Be sure to whip the porridge completely with the remaining ingredients in the slow cooker.
From there, put the slow cooker over low heat, then let it cook over low heat for about 8-10 hours, or until it is tender, and everything is combined.
Season everything for taste, and from there, serve as you wish. You should try to go for a tender fork kind of pot roast to offer the best results you can get from this, and something you won’t be able to get enough.

Enjoy !