Banana Pudding with Extra Bananas

 Banana Pudding with Extra Bananas

Ingredients:

1 (5 oz) package instant vanilla pudding mix

2 cups cold milk

1 (14 oz) can sweetened condensed milk

1 1/2 cups heavy whipping cream

1 tsp vanilla extract

1 box vanilla wafers (about 45-50 cookies)

6-8 ripe bananas (more if you want it extra banana-y)

Instructions:

Prepare the Pudding:

In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth.

Stir in the sweetened condensed milk until fully combined.

Let the mixture chill in the refrigerator for about 5 minutes to set.

Whip the Cream:

In another bowl, whip the heavy whipping cream until it forms soft peaks.

Fold the whipped cream into the pudding mixture until smooth and well combined.

Assemble the Pudding:

In a large serving dish or individual cups, layer the vanilla wafers, pudding mixture, and bananas.

Start with a layer of vanilla wafers, then add a layer of sliced bananas, and top with a generous amount of pudding mixture.

Repeat the layers, finishing with a layer of pudding on top.

Chill and Serve:

Cover the dish with plastic wrap and refrigerate for at least 2-3 hours or overnight to allow the flavors to meld.

Just before serving, add a few more slices of banana on top and some crushed vanilla wafers for extra crunch.

Enjoy your banana pudding with those extra bananas! 

Sausage, Gravy, and Biscuit Pie

 

Sausage, Gravy, and Biscuit Pie

Ingredients:

• 1 lb sausage

• 2 cups milk

• 1/4 cup all-purpose flour

• 8 biscuits (pre-made or homemade)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon ground sage

• Optional: 1/2 teaspoon crushed red pepper flakes for a spicy kick

Directions:

1. Cook the sausage in a large skillet over medium heat until it's browned. As it cooks, break up the meat into smaller pieces.

2. Sprinkle flour over the cooked sausage, stir it in, and let it cook for about 2 minutes.

3. Gradually pour in the milk while stirring constantly. Turn up the heat to medium-high, letting the mixture come to a boil. Then, reduce the heat and let it simmer until the gravy thickens, which should take around 5 minutes. Season the gravy with salt, pepper, and sage.

4. Preheat your oven to 375°F (190°C).

5. Arrange the biscuits in a single layer in a 9x13 inch baking dish.

6. Pour the sausage gravy over the biscuits.

7. Bake in the preheated oven for 25-30 minutes, or until the biscuits turn golden brown.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Calories: 350 kcal per serving | Servings: 6 servings

Hawaiian Chicken Salad

 

Hawaiian Chicken Salad

Ingredients:

• 1 Chicken breast, large

• 1/2 Avocado

• 1/2 cup Cherry tomatoes

• 2 tbsp Cilantro, chopped

• 2 Garlic cloves, minced

• 1/4 tsp Ginger powder

• Zest of 1 Lime

• 1/4 tsp Onion powder

• 3/4 cup Fresh pineapple pieces

• 1/2 Red onion, thinly sliced

• 4 cups Romaine lettuce, chopped

• 1/3 cup Light coconut milk

• 1/2 tsp Honey

• 1 1/2 tbsp Lime juice

• 1 tbsp Tamari sauce (gluten-free soy sauce)

• 1 1/2 cups Cooked quinoa

• Black pepper, to taste

• 1/4 tsp Paprika

• 1/2 tsp Salt

• 3 tbsp Olive oil

• 1/4 tsp Cumin

• 1/4 cup Fresh pineapple juice

Instructions:

1. Cook Chicken: Season the chicken breast with salt, pepper, and paprika. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken breast until golden brown on both sides and fully cooked through, about 6-8 minutes per side. Once cooked, let it rest for a few minutes before slicing it into thin strips.

2. Prepare Salad Base: In a large salad bowl, combine the chopped romaine lettuce, sliced cherry tomatoes, diced avocado, chopped cilantro, minced garlic, ginger powder, lime zest, onion powder, sliced red onion, and fresh pineapple pieces.

3. Make Dressing: In a small bowl, whisk together the light coconut milk, honey, lime juice, tamari sauce, and remaining olive oil. Season with salt and pepper to taste. Adjust the sweetness or acidity according to your preference.

4. Add Quinoa: Add the cooked quinoa to the salad bowl with the other ingredients.

5. Toss Salad: Pour the dressing over the salad ingredients. Toss everything together until well combined, ensuring all ingredients are evenly coated with the dressing.

6. Garnish: Sprinkle the salad with ground cumin for an extra burst of flavor.

7. Serve: Divide the salad into individual serving bowls. Drizzle each portion with a bit of fresh pineapple juice for a refreshing touch

Spaghetti Stuffed Garlic Bread Subs

 Spaghetti Stuffed Garlic Bread Subs

Ingredients:

Spaghetti noodles

Ground beef

Prego spaghetti sauce

Sub buns

Spray butter

Lawry’s Garlic seasoning

Mozzarella cheese

Instructions:

Cook spaghetti noodles and ground beef; mix with Prego spaghetti sauce.

Preheat oven to 450°F (230°C).

Hollow out the centers of the sub buns.

Spray the buns with butter and sprinkle with garlic seasoning.

Fill the buns with cooked spaghetti, then top with mozzarella cheese.

Bake for 5-7 minutes, until cheese is melted and bubbly.

Serve hot and enjoy!

Chicken and Broccoli Baked Alfredo

 Chicken and Broccoli Baked Alfredo

Ingredients:

1 pound rigatoni pasta

1 rotisserie chicken, meat shredded

2 cups of creamy Alfredo sauce

1 1/2 cups fresh broccoli florets

1 cup mozzarella cheese, freshly shredded

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper, to taste

1 tablespoon garlic powder

Instructions:

Start by preheating your oven to 350°F (175°C).

Cook the rigatoni in a large pot of boiling salted water until it is slightly less cooked than al dente, about 3-4 minutes less than the package directions.

Add the broccoli florets to the pasta during the last 3 minutes of cooking to soften slightly.

Drain the pasta and broccoli well and transfer them to a 9x13-inch baking dish.

To the baking dish, add the shredded chicken, Alfredo sauce, garlic powder, salt, and pepper. Stir everything together to distribute the ingredients evenly.

Sprinkle the top with the shredded mozzarella and grated Parmesan cheeses.

Bake in the preheated oven, uncovered, for about 25 minutes, or until the cheese on top is melted and golden.

Allow the dish to cool for a few minutes before serving to let the flavors meld together.

Prep Time: 15 mins | Total Time: 40 mins | Servings: 6

Yeast-Free Baked Potato

 

Yeast-Free Baked Potato Recipe in 5 Minutes That Doesn't Absorb Oil

For Materials;

Cheese (80g)

Cheddar cheese (80 g)

2 eggs

3 sprigs of green onion

5-6 sprigs of parsley

1 tea glass of milk (90 ml)

1 teaspoon of salt (4 g)

3 cups of flour (360 g)

1 packet of baking powder (10 g)

For Frying;

How to Make Yeastless Bread Recipe in 5 Minutes, Without Any Oil:

Let's add all the ingredients except flour to a suitable kneading structure and mix.

Let's knead a soft, slightly sticky dough by adding flour in a controlled manner.

Let's divide the dough into 2 equal pieces.

Let's roll out the meringue not too thinly with a rolling pin and divide it into 8 equal parts with a roulette.

Let's fry it in plenty of hot oil, turning it face down

HUGE POT of Chilli At Home

 

HUGE POT of Chilli At Home

Ingredients:

1 pound ground beef (or turkey/chicken for variation)

2 cans of beans (pinto, black, kidney, or white beans, your choice!)

2 tablespoons olive oil

1 cup chopped bell peppers (vary colors for a vibrant presentation)

1/2 cup chopped onions (diced finely for those who prefer milder taste)

2 jalapeno peppers, finely chopped (adjust amount based on desired heat level)

2 cans (28 ounces each) crushed tomatoes

2 tablespoons chili powder

1 tablespoon cumin powder

1 tablespoon fresh cilantro, chopped

Hot sauce, to taste

Salt and pepper, to taste

Step by Step:

In a large Dutch oven or saucepan, heat olive oil over medium-high heat. Add the ground beef and cook until it’s no longer pink. If using turkey or chicken, ensure it’s fully cooked through as well. Drain any excess grease from the pot.

Stir in the chopped bell peppers, onions, and jalapenos. Cook the vegetables on low heat until they soften and become tender, releasing their enticing aromas.

Now, it’s time to introduce the star ingredients that will infuse the chili with rich flavors. Add the canned beans, crushed tomatoes, chili powder, cumin powder, and the fresh cilantro into the pot. Stir well to ensure all the ingredients are thoroughly mixed.

Allow the chili to simmer on low heat, stirring occasionally. This slow cooking process allows the flavors to meld together beautifully and creates a hearty, thick texture. If the chili becomes too thick, add a little water to achieve the desired consistency.

Season with salt and pepper to taste, and for those craving an extra kick, serve with hot sauce on the side.