Bread with just 2 ingredients

 

Ingredients:

1 cup of cottage cheese made with live bacteria

1 cup of dried egg whites

1 measuring cup of water

Direction 

Get your oven ready by setting it to 350°F (175°C) and get a loaf pan ready by lining it with parchment paper or lightly greasing it.


Mix the powdered egg whites with 1 cup of water in a big bowl until they form soft peaks. This will give your bread the perfect texture.

Mix the cottage cheese with  the egg whites until smooth to add moisture, a tangy flavor, and extra protein.

Put the mixture into the loaf pan you have prepared, and use a spatula to make the top smooth and even.

Bake the bread for 40-45 minutes until it is firm and has a golden brown crust on top. Change the baking time according to your oven and the size of the loaf pan.

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Enjoy this bread as it is, or make it even better by adding your favorite spreads and toppings. It's a great option for a breakfast high in protein or a nutritious and fulfilling snack.

Savory Chicken with Mushrooms and Potatoes

 

INGREDIENTS

• Chicken: 4 boneless chicken breasts, providing lean protein and a satisfying main element.
• Olive Oil: 2 tablespoons of olive oil to sear the chicken, adding a subtle, healthy fat.
• Butter: 1 tablespoon of butter for a richer flavor.
• Mushrooms
• : Fresh mushrooms that add an earthy depth to the dish.
• Baby Potatoes: Bite-sized potatoes that absorb all the flavors from the sauce.

PREPARATION

1. Searing the Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, and sear them until golden brown on both sides. This step helps to lock in the juices and creates a flavorful crust.
2. Cooking the Vegetables: Remove the chicken from the skillet and set aside. In the same skillet, add the butter and sauté the mushrooms and potatoes until they start to soften and caramelize.
3. Combining Ingredients: Return the chicken to the skillet. Add a splash of chicken broth or water to create a light sauce that will coat the chicken and vegetables as they finish cooking.
4. Simmering: Cover the skillet and let everything simmer until the chicken is cooked through and the potatoes are tender.
5. Garnishing: Garnish with freshly chopped parsley for a pop of color and a hint of freshness.

Zucchini Pancakes with Cucumber Sauce

Ingredients:

 - 1 zucchini

 - Salt

 - 1 carrot

 - 2 eggs

 - 100 grams of grated cheese

 - Parsley

 - 1 potato

 - Garlic

 - Ground black pepper

 - Italian herbs

 - Peppers

 - 4 tablespoons oat flour

 - 2 tablespoons of flour

 - Olive oil

 - 1 tablespoon sour cream

 - 1 tablespoon mayonnaise

1 cucumber

 - A pinch of salt

 Instructions:

 1. Start with 1 zucchini.

 2. Cut the zucchini into thin slices.

 3. Add a little salt.

 4. Let sit for 10 minutes.

 5. Meanwhile, peel and grate 1 carrot.

 6. Beat 2 eggs in a bowl.

 7. Add 100 grams of grated cheese to the bowl.

 8. Chop some parsley and garlic.

 9. Add a pinch of salt, ground black pepper, Italian herbs and paprika to taste.

 10. Add 4 large tablespoons of oat flour to the bowl.

 11. Mix all the ingredients well.

 12. Let sit for 10 minutes.

 13. Add 2 large tablespoons of flour to the bowl and mix again.

 14. Heat a little olive oil in a frying pan.

 15. Pour a portion of the mixture into the pan and cook for 4 minutes on each side.

 16. Repeat the process until the entire mixture is cooked.

 17. Meanwhile, prepare a sauce by mixing 1 large tablespoon of sour cream, 1 large tablespoon of mayonnaise, 1 grated cucumber, a pinch of salt and ground black pepper.

 18. Serve the zucchini pancakes with the prepared sauce.

 Enjoy!

Amish Onion Fritters

 

Ingredients

Two big sweet onions, finely cut

one cup all-purpose flour

1 tsp baking powder

One teaspoon salt.

1/2 teaspoon black pepper pepper

One fourth teaspoon paprika, optional for a smokey taste

One huge egg

Three quarters a cup of milk

Fryable vegetable oil

Instructions

In a large basin mix flour, baking powder, salt, pepper, and paprika.

Beat the egg gently in a separate dish then stir in the milk.

Add the dry ingredients to the egg mixture until you have a soft batter.

Fold in the thinly sliced onions so that they are uniformly covered.

In a skillet set 365°F, heat approximately half an inch of oil.

Spoon batter into oil, shape as desired, and cook until golden brown—about two to three minutes on each side.

Drain the fritters onto paper towels.

Present warm and savor the well earned compliments!

Variations and suggestions:

For added taste, toss fresh herbs like chives or parsley.

A little cayenne pepper can provide a fiery kick.

To keep crispness, reheat leftovers in the oven.

Strain and keep the wasted oil for a taste enhancement in next meals; do not throw it

 away.

Amish Onion Fritters celebrate history, family get-togethers, and the pleasure of sharing good, uncomplicated food—not just a recipe. Try them and appreciate a little of Midwestern cooking history.

Baked Shrimp and Chive Rice Paper Dumplings

 

Ingredients:

1 lb shrimp, peeled and deveined

1 cup fresh chives, finely chopped

12 rice paper wrappers

2 tablespoons soy sauce

1 tablespoon sesame oil

1 garlic clove, minced

Salt and pepper to taste

Instructions

1- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2- In a bowl, mix shrimp, chives, soy sauce, sesame oil, garlic, salt, and pepper.

3- Soak a rice paper wrapper in warm water until soft, about 10 seconds.

4- Place a spoonful of the shrimp mixture in the center of the softened rice paper.

5- Fold the sides over the filling and roll tightly to seal.

6- Repeat with remaining wrappers and filling.

7- Arrange the dumplings on the prepared baking sheet.

8- Bake for 15-20 minutes, or until the shrimp are fully cooked and the wrappers are crisp.

9- Serve hot with extra soy sauce for dipping.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 150 per serving | Serving: 4

🍤 Tip of the Day: For extra crispiness, lightly brush the dumplings with oil before baking.

Butterfinger Balls

 

Ingredients: 

To make these delicious Butterfinger Balls, you’ll need the following ingredients:

1 (16-oz) box powdered sugar

2½ cups graham cracker crumbs

5 (1.9-oz) Butterfinger bars, crushed

1¼ cups butter, melted

1½ cups crunchy peanut butter

1 (24-oz) package chocolate almond bark or your preferred chocolate candy coating

Instructions:

Step 1: Combine the Dry and Wet Ingredients In a large bowl, mix together the powdered sugar, graham cracker crumbs, crushed Butterfinger bars, melted butter, and peanut butter until well combined. This mixture will form the base of your Butterfinger Balls.

Step 2: Form the Balls Roll the mixture into 1-inch balls and place them on a baking sheet. Ensuring uniform size will help with even coating and presentation.

Step 3: Chill the Balls Refrigerate the balls for 30 minutes to firm them up. This step is crucial as it makes the balls easier to handle when coating with chocolate.

Step 4: Melt the Chocolate Coating Melt the chocolate coating according to the package instructions. You can use a microwave or a double boiler for this process. Make sure the chocolate is smooth and fully melted.

Step 5: Dip the Balls in Chocolate Dip each ball into the melted chocolate, then place them on a sheet of parchment paper. Using a fork or a dipping tool can make this process cleaner and more efficient.

Step 6: Let the Chocolate Set Allow the chocolate to set completely before serving. You can speed up this process by placing the balls in the refrigerator.

Small peanut butter pies

 

Ingredients:

Amount of Ingredients
Smooth peanut butter 1 cup of powdered sugar 1 cup of heavy cream 1 cup of vanilla extract 1 small spoon

Small pie crusts made from graham crackers. 12 You can add chocolate shavings or peanut butter cups if you want. To decorate.

Directions:

In a big bowl, mix the peanut butter and powdered sugar until smooth.
In another bowl, beat the thick cream and vanilla extract until it forms stiff peaks. Be cautious not to whip too much!
Carefully mix the whipped cream into the peanut butter mixture until they are just mixed. You should keep some air in the whipped cream to make the filling lighter.
Put the filling evenly into the small graham cracker crusts. Use a kitchen tool to flatten the surfaces.
Put the pies in the fridge for at least 2 hours, or until the filling is firm.
When you’re ready to serve, add chocolate shavings or small peanut butter cups, if you like.