wonton soup

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Recipe:

Never get tired of this amazing soup. You can use store-bought wontons but I like to make mine… it flavor is unbeatable!

Ingredients:

WONTONS

8 ounces ground pork

1 tablespoon rice wine vinegar

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon fresh ginger, grated

1 teaspoon brown sugar

2 green onions, finely chopped

24 square (3½ inches each) wonton wrappers

SOUP

6 cups (1,440g) chicken broth

1½ teaspoons garlic, minced

2 tablespoons soy sauce

1 teaspoon sesame oil

2-3 green onions, finely chopped

PREPARATION:

WONTONS

In a large bowl combine pork, rice wine, soy sauce, sesame oil, ginger, sugar, and onion. Mix well.

Place 1 heaping teaspoon of filling into the center of each wonton wrapper.

Moisten edges with water and fold the corners together, pressing out any excess air. (It should look like a triangle).

Slightly lift the long edge of the wonton. Wrap the edges in the opposite directions and press firmly to seal, using your finger to create a space and wetting the edges as needed.

Continue with the rest of the wontons and let them rest while you prepare the soup.

SOUP

In a medium pot over medium heat add chicken broth, garlic, soy sauce, sesame oil, and green onions.

In a separate large pot, bring about 4 quarts of water to a boil. Once the water is boiling, add wontons and cook for 5 minutes.

Strain the wontons and add them to the warm broth mixture. Serve warm.

Enjoy !

Moist burritos

 

Ingredients:

1lb ground beef

1/2 cup chopped onion

2 c. with minced garlic tea

1 teaspoon of cumin

1/2 teaspoon of salt

1/2 teaspoon of pepper

4.5 oz diced green peppers

16 oz. of refried beans

8 oz de sauce tomate

10 oz de sauce enchilada

15 oz. Beanless Chili (Hormel)

6 flour burrito tortillas (approximately 12 inches)

2 cups of shredded lettuce

3 cups of shredded Mexican cheese

Minced green onions (for garnish)

Any additional toppings required

How to make wet burritos:

Preheat the oven to 400 degrees F.

Brown the ground beef and onion in a skillet over medium and high heat. Bake and stir until evenly brown and the onion starts to soften. Click for a medium frying pan.

Drain grease and season with garlic, cumin, salt and pepper. Stir green chili and refried beans until well blended. Turn off the heat but stay warm.

In a skillet, combine tomato sauce, bean-free pepper, and enchilada sauce. Whip together until well mixed, and cook over medium heat until smoked. Turn off the heat and stay warm. Click for a whip.

Divide beef and bean mixture into 6 servings in the skillet.

Place a burrito-sized tortilla on a plate and place 1/6 of the ground beef mixture in the center.

Top with some cheese and lettuce. Leave the lettuce out if you don’t want it to be cooked inside. You can also substitute or add other vegetables.

Fold on the left and right side of the tortilla over the filling, holding it in place with your fingers. Then fold the top and bottom sides of the tortilla onto the filling (like an envelope) making sure it mounts well so no filling can escape

Repeat with the other 5 tortillas

Place the seam down in two greased 9x13 oven safe dishes. Click for a 9 x 13 baking dish.

Pour the whole pan of sauce over the burritos.

Top with the rest of the cheese sprinkled evenly.

Bake in a preheated oven for 15-20 minutes until burritos are hot and the cheese is melted.

Top with more lettuce, tomatoes, sour cream and dried chives, or toppings of your choice.

𝐍𝐨-𝐁𝐚𝐤𝐞 𝐂𝐡𝐞𝐫𝐫𝐲 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞

  

Ingredients:

- 1 1/2 cups graham cracker crumbs

- 1/4 cup granulated sugar

- 1/2 cup unsalted butter, melted

- 2 (8 oz) packages cream cheese, softened

- 1 cup powdered sugar

- 1 teaspoon vanilla extract

- 1 cup heavy cream

- 1 can (21 oz) cherry pie filling

Instructions:

1. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan or pie dish to form an even crust. Refrigerate while preparing the filling.

2. In a large bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

4. Spread the cream cheese filling evenly over the chilled crust in the pan.

5. Refrigerate the cheesecake for at least 4 hours or until set. For best results, let it chill overnight.

6. Just before serving, spread the cherry pie filling evenly over the top of the cheesecake.

7. Slice and enjoy your refreshing no-bake cherry cheesecake!

Vanilla Sauce

 

Grandma's Old Fashioned Bread Pudding with Vanilla Sauce

Ingredients:

*Pudding:*

- 4 cups white bread, cubed (about 8 slices)

- ½ cup raisins

- 2 cups milk

- ¼ cup butter

- ½ cup sugar

- 2 eggs, slightly beaten

- 1 tbsp vanilla extract

- ½ tsp ground nutmeg

*Sauce:*

- ½ cup butter

- ½ cup sugar

- ½ cup firmly packed brown sugar

- ½ cup heavy whipping cream

- 1 tbsp vanilla extract

Instructions:

1. Prepare the Pudding:

   - Preheat oven to 350°F (175°C).

   - In a large bowl, combine the cubed bread and raisins.

   - In a 1-quart saucepan, heat milk and ¼ cup butter over medium heat until the butter melts (about 4-7 minutes). Pour this mixture over the bread and let it stand for 10 minutes.

   - Stir in the remaining pudding ingredients: sugar, beaten eggs, vanilla extract, and nutmeg. Mix until well combined.

   - Pour the pudding mixture into a greased 1½-quart casserole dish.

   - Bake for 40-50 minutes, or until the pudding is set in the center.

2. Prepare the Sauce:

   - In a 1-quart saucepan, combine butter, sugar, brown sugar, and heavy whipping cream. Cook over medium heat, stirring occasionally until the mixture thickens and reaches a full boil (about 5-8 minutes).

   - Stir in the vanilla extract.

3. Serve:

   - Spoon the warm bread pudding into individual dessert dishes.

   - Top with the warm vanilla sauce.

   - Store any leftovers in the refrigerator.

Notes:

- This classic bread pudding is perfect as a comforting dessert and pairs beautifully with vanilla ice cream.

- For an extra touch, serve with a dollop of whipped cream or a sprinkle of cinnamon.

Enjoy this warm, comforting dessert that’s sure to remind you of home! 

Italian Drunken Noodles 🍝🍷

 Italian Drunken Noodles

Ingredients:

8 ounces wide egg noodles

2 tablespoons olive oil

1 pound Italian sausage, casings removed

1 large onion, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

4 cloves garlic, minced

1/2 teaspoon red pepper flakes (adjust to taste)

1 cup red wine (preferably Italian)

1 can (28 oz) crushed tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Fresh basil leaves, for garnish

Grated Parmesan cheese, for serving

Directions:

Cook the egg noodles according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through. Remove sausage from the skillet and set aside.

In the same skillet, add the sliced onions and bell peppers. Sauté until softened and slightly caramelized, about 5-7 minutes. Add the minced garlic and red pepper flakes, cooking for another minute until fragrant.

Pour in the red wine, scraping any browned bits off the bottom of the skillet. Allow the wine to reduce by half, about 3-4 minutes.

Stir in the crushed tomatoes, oregano, and basil. Season with salt and pepper. Simmer the sauce for 10 minutes, allowing the flavors to meld together.

Return the cooked sausage to the skillet. Add the cooked noodles to the sauce, tossing to coat evenly. Cook for an additional 2-3 minutes, or until everything is heated through.

Serve the Italian Drunken Noodles garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: Approximately 500 kcal per serving | Servings: 4 servings

Homemade Cheesy Garlic Breadsticks Recipe

 

Homemade Cheesy Garlic Breadsticks Recipe - Don't Lose This Recipe 

      Homemade Cheesy Garlic Breadsticks  

     Ingredients:

  For the Dough:  

- 2 1/4 teaspoons (1 packet) active dry yeast

- 1 cup warm water (about 110°F or 45°C)

- 2 tablespoons granulated sugar

- 3 cups all-purpose flour

- 1 teaspoon salt

- 2 tablespoons olive oil

  For the Topping:  

- 3 tablespoons unsalted butter, melted

- 3 cloves garlic, minced

- 1 teaspoon dried parsley

- 1 teaspoon dried oregano

- 1/2 teaspoon garlic powder

- 1/2 teaspoon onion powder

- 1 1/2 cups shredded mozzarella cheese

- 1/4 cup grated Parmesan cheese

     Instructions:

1.   Prepare the Dough:  

   - In a small bowl, combine the warm water, sugar, and yeast. Stir and let it sit for about 5-10 minutes until the mixture becomes frothy.

   - In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil.

   - Mix until a soft dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes, until it is smooth and elastic.

   - Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

2.   Preheat the Oven:  

   - Preheat your oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.

3.   Roll Out the Dough:  

   - Punch down the risen dough and turn it out onto a lightly floured surface. Roll it out into a rectangle about 1/2 inch thick.

   - Transfer the dough to the prepared baking sheet.

4.   Prepare the Topping:  

   - In a small bowl, combine the melted butter, minced garlic, dried parsley, dried oregano, garlic powder, and onion powder. Mix well.

   - Brush the garlic butter mixture evenly over the rolled-out dough.

5.   Add the Cheese:  

   - Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the dough.

6.   Bake:  

   - Bake in the preheated oven for 12-15 minutes, or until the breadsticks are golden brown and the cheese is melted and bubbly.

7.   Slice and Serve:  

   - Remove from the oven and let it cool slightly. Slice into breadsticks and serve warm.

     Tips:

-   Yeast Activation:   Make sure the water is warm but not too hot to activate the yeast properly. If the water is too hot, it can kill the yeast.

-   Cheese Variations:   Feel free to use a blend of cheeses like cheddar, Monterey Jack, or mozzarella for added flavor.

-   Garlic Butter:   Adjust the amount of garlic according to your preference. You can also add a bit of red pepper flakes for a spicy kick.

These Homemade Cheesy Garlic Breadsticks are a perfect side dish or snack, full of garlic flavor and cheesy goodness. They are sure to be a hit with family and friends. Enjoy!      Homemade Cheesy Garlic Breadsticks  

     Ingredients:

  For the Dough:  

- 2 1/4 teaspoons (1 packet) active dry yeast

- 1 cup warm water (about 110°F or 45°C)

- 2 tablespoons granulated sugar

- 3 cups all-purpose flour

- 1 teaspoon salt

- 2 tablespoons olive oil

  For the Topping:  

- 3 tablespoons unsalted butter, melted

- 3 cloves garlic, minced

- 1 teaspoon dried parsley

- 1 teaspoon dried oregano

- 1/2 teaspoon garlic powder

- 1/2 teaspoon onion powder

- 1 1/2 cups shredded mozzarella cheese

- 1/4 cup grated Parmesan cheese

     Instructions:

1.   Prepare the Dough:  

   - In a small bowl, combine the warm water, sugar, and yeast. Stir and let it sit for about 5-10 minutes until the mixture becomes frothy.

   - In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil.

   - Mix until a soft dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes, until it is smooth and elastic.

   - Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

2.   Preheat the Oven:  

   - Preheat your oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.

3.   Roll Out the Dough:  

   - Punch down the risen dough and turn it out onto a lightly floured surface. Roll it out into a rectangle about 1/2 inch thick.

   - Transfer the dough to the prepared baking sheet.

4.   Prepare the Topping:  

   - In a small bowl, combine the melted butter, minced garlic, dried parsley, dried oregano, garlic powder, and onion powder. Mix well.

   - Brush the garlic butter mixture evenly over the rolled-out dough.

5.   Add the Cheese:  

   - Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the dough.

6.   Bake:  

   - Bake in the preheated oven for 12-15 minutes, or until the breadsticks are golden brown and the cheese is melted and bubbly.

7.   Slice and Serve:  

   - Remove from the oven and let it cool slightly. Slice into breadsticks and serve warm.

     Tips:

-   Yeast Activation:   Make sure the water is warm but not too hot to activate the yeast properly. If the water is too hot, it can kill the yeast.

-   Cheese Variations:   Feel free to use a blend of cheeses like cheddar, Monterey Jack, or mozzarella for added flavor.

-   Garlic Butter:   Adjust the amount of garlic according to your preference. You can also add a bit of red pepper flakes for a spicy kick.

These Homemade Cheesy Garlic Breadsticks are a perfect side dish or snack, full of garlic flavor and cheesy goodness. They are sure to be a hit with family and friends. Enjoy!

Sausage breakfast muffins

 

Easy Sausage Breakfast Muffins

Ingredients:

1 pound breakfast sausage

1 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

3 large eggs

1/2 cup milk

1/4 cup vegetable oil

1/4 cup chopped green onions (optional)

Instructions:

Preheat Oven:

Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with muffin liners.

Cook the Sausage:

In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it up into small pieces as it cooks. Drain any excess fat and set aside to cool slightly.

Prepare Dry Ingredients:

In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder.

Combine Wet Ingredients:

In a separate bowl, whisk together the eggs, milk, and vegetable oil until well combined.

Mix Batter:

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Fold in the cooked sausage, shredded cheddar cheese, shredded mozzarella cheese, and chopped green onions (if using).

Fill Muffin Tin:

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.

Bake:

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.

Cool and Serve:

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Servings: 12 muffins

Enjoy these Easy Sausage Breakfast Muffins as a convenient and delicious breakfast option that’s perfect for busy mornings!