Sweet Potato Pie Recipe 🍠🥧

Sweet Potato Pie Recipe 

Ingredients:

For the Pie Crust:

1 1/2 cups all-purpose flour

1/4 cup granulated sugar

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces

1/4 cup ice water

For the Filling:

2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)

1 cup granulated sugar

1/2 cup packed brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup evaporated milk

1/4 cup milk

3 large eggs

1 teaspoon vanilla extract

For Garnish (Optional):

Whipped cream

Ground cinnamon

Directions:

Prepare the Pie Crust:

In a medium bowl, whisk together the flour, granulated sugar, and salt.

Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, until the dough comes together.

Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Filling:

Preheat your oven to 375°F (190°C).

In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and salt. Mix until smooth.

Gradually add the evaporated milk, milk, eggs, and vanilla extract. Mix until well combined.

Assemble the Pie:

On a floured surface, roll out the chilled dough to fit a 9-inch pie dish.

Transfer the dough to the pie dish, trim the edges, and crimp as desired.

Pour the sweet potato filling into the prepared pie crust.

Bake:

Bake in the preheated oven for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out clean.

If the crust starts to brown too quickly, cover the edges with aluminum foil.

Cool:

Allow the pie to cool on a wire rack before serving. This allows the filling to fully set.

Serve:

Top with whipped cream and a sprinkle of ground cinnamon if desired.

Enjoy your delicious homemade sweet potato pie!

Honey Butter Skillet Corn

 

Honey Butter Skillet Corn 

Ingredients :

2 tablespoons salted butter

2 tablespoons honey

1 bag (16 oz) frozen corn

2 ounces cream cheese, cubed

1/4 teaspoon salt

1/4 teaspoon black pepper

Directions:

Melt the Butter and Honey: In a skillet pan, melt the butter and honey over medium-high heat. Allow them to combine until the mixture becomes smooth and fragrant, releasing those enticing aromas that will whet your appetite.

Cook the Corn: Add the frozen corn to the skillet and cook it for 5-8 minutes, stirring occasionally. Watch as the corn kernels absorb the luscious flavors of butter and honey, transforming into golden nuggets of sweetness.

Add Cream Cheese and Seasonings: Once the corn is cooked through, introduce the chunks of cream cheese into the skillet. Sprinkle in the salt and black pepper, giving the dish a savory kick that perfectly complements the honey’s sweetness. Stir everything together, allowing the cream cheese to melt and meld with the other ingredients, creating a creamy, dreamy texture.

Serve and Enjoy: Transfer the Honey Butter Skillet Corn to a serving dish and revel in its irresistible aroma. Each spoonful is a delightful medley of flavors, sure to leave you craving for more. Whether enjoyed on its own or paired with your favorite main dish, this recipe is guaranteed to be a hit at the dinner table.

Baked Shells with Pesto

Baked Shells with Pesto, Mozzarella, and Meat Sauce

Ingredients:

1 lb (450g) pasta shells

1 lb (450g) ground beef

1 onion, finely chopped

3 cloves garlic, minced

1 can (28 oz) crushed tomatoes

1/2 cup (120ml) red wine (optional)

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1 cup (240ml) pesto

2 cups (200g) shredded mozzarella cheese

1/2 cup (50g) grated Parmesan cheese

Fresh basil, chopped (for garnish)

Directions:

Preheat the Oven: Preheat your oven to 375°F (190°C).

Cook the Pasta: Cook the pasta shells according to the package instructions until al dente. Drain and set aside.

Make the Meat Sauce: In a large skillet, cook the ground beef over medium heat until browned. Remove the beef and set aside. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute.

Combine Ingredients for the Sauce: Return the beef to the skillet. Add the crushed tomatoes, red wine (if using), dried oregano, dried basil, salt, and pepper. Stir to combine and bring to a simmer. Cook for 15-20 minutes, allowing the flavors to meld together.

Assemble the Dish: In a large baking dish, spread a layer of the meat sauce. Fill each pasta shell with a spoonful of pesto and place in the dish. Once all the shells are filled, pour the remaining meat sauce over the top.

Add Cheese and Bake: Sprinkle the shredded mozzarella and grated Parmesan cheese over the top. Cover the baking dish with aluminum foil.

Bake the Shells: Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with chopped fresh basil before serving.

Venison Jalapeño Cheddar Summer Sausage 🌭

 Venison Jalapeño Cheddar Summer Sausage 

Ingredients:

5 lbs ground venison

1 lb ground pork (optional, for added fat)

1 ½ cups high-temp cheddar cheese, diced

4-6 jalapeños, seeded and finely chopped

¼ cup non-fat dry milk powder

3 tbsp kosher salt

1 tbsp black pepper

2 tsp garlic powder

2 tsp onion powder

2 tsp mustard seeds

1 tsp curing salt (Prague Powder #1)

1 cup cold water

Instructions:

In a large bowl, combine the ground venison, ground pork (if using), dry milk powder, kosher salt, black pepper, garlic powder, onion powder, mustard seeds, and curing salt.

Gradually add the cold water to the mixture, mixing until everything is well incorporated.

Fold in the diced cheddar cheese and chopped jalapeños, ensuring they are evenly distributed.

Divide the mixture into equal portions and shape them into logs or stuff into sausage casings.

Wrap each log in plastic wrap and refrigerate for 24 hours to allow the flavors to meld.

Preheat your smoker to 175°F (80°C). Remove the plastic wrap and place the sausages on the smoker grates.

Smoke the sausages for 4-5 hours or until the internal temperature reaches 155°F (68°C).

Once done, remove from the smoker and let them cool completely before slicing and serving.

Notes:

Store in the fridge for up to a week or freeze for longer storage. Adjust jalapeño quantity to your spice preference.

Prep Time: 30 mins | Smoking Time: 4-5 hours | Total Time: 5 hrs 30 mins | Servings: 8-10 | Kcal: 250 per serving

Banana Pudding Rice Krispie Treats

 

 

Banana Pudding Rice Krispie Treats 

Delight in the blissful combination of luscious banana pudding and sticky marshmallows, all enveloped in a crunchy Rice Krispies surprise.

Ingredients :

8 tbsp butter.

6 cups Rice Krispies cereal.

6 ½ cups mini marshmallows (5 cups + 1 ½ cups for mixing in).

1 cup crushed vanilla wafers.

1/4 cup banana pudding mixture (prepared from instant mix).

1 tsp vanilla extract.

Crushed vanilla wafers, marshmallow fluff, and white chocolate (for topping).

Directions :

1. Craft the Banana Pudding: Follow the package directions to prepare the pudding and let it set to a thick consistency.

2. Heat the Butter: Gently melt the butter in a big saucepan over medium warmth.

3. Incorporate the Marshmallows: Stir in 5 cups of marshmallows until they are melted and smoothly incorporated with the butter.

4. Infuse the Flavors: Blend in the vanilla extract and the banana pudding mix, ensuring a unified mix. Take it off the heat.

5. Embrace the Crunch: Gently fold in Rice Krispies, the additional 1.5 cups of marshmallows, and the crushed wafers, mixing thoroughly.

6. Move to the Dish: Evenly distribute the blend in a baking dish lined with parchment—press softly to shape an even layer.

7. Sprinkle and Adorn: Lightly cover with marshmallow fluff and remaining pudding mix. Garnish with extra crushed wafers.

8. Soften the Chocolate: Gradually melt white chocolate in the microwave, stirring till smooth, and drizzle it over the top.

9. Let Them Settle: Allow the treats to cool and solidify before slicing them into delightful squares.

Low-Carb Sautéed Zucchini with Mushroom

 

Low-Carb Sautéed Zucchini with Mushroom

Ingredients:

2 large zucchinis, sliced into half-moons

2 cups mushrooms, sliced

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried thyme

Salt and pepper to taste

1/4 cup grated Parmesan cheese (optional)

Fresh parsley, chopped (for garnish)

Directions:

Heat olive oil in a large skillet over medium heat.

Add garlic and sauté for 1 minute until fragrant.

Add the mushrooms and cook for about 5 minutes, until they begin to brown.

Add the zucchini slices and thyme. Season with salt and pepper.

Cook for another 7-10 minutes, stirring occasionally, until the zucchini is tender.

If using, sprinkle with Parmesan cheese and let it melt over the vegetables.

Garnish with fresh parsley before serving.

Cowboy Cookies🍪

 KETO COWBOY COOKIES

Here's a recipe for Keto Cowboy Cookies:

Ingredients:

- 2 cups almond flour

- 1/2 cup coconut flour

- 1/4 cup granulated sweetener (such as Swerve or Erythritol)

- 1/4 cup melted coconut oil

- 2 large eggs

- 1 teaspoon vanilla extract

- 1/2 cup chopped walnuts

- 1/2 cup chocolate chips (sugar-free)

- 1/2 cup shredded coconut

- Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a large bowl, combine almond flour, coconut flour, and granulated sweetener.

3. In a separate bowl, whisk together melted coconut oil, eggs, and vanilla extract.

4. Add the wet ingredients to the dry ingredients and stir until combined.

5. Fold in chopped walnuts, chocolate chips, shredded coconut, and salt.

6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.

7. Bake for 10-12 minutes or until lightly golden.

8. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.