Recipe

Frozen fruit salad is a blast from the past. This vintage recipe is a cool and delicious way to eat your fruit. It is at home at all of our holiday meals, but would also be a fun summer side dish!

This vintage recipe comes straight from my great-grandma’s recipe box. It is a fun twist on marshmallow fruit salad, but even more fun because it is frozen!

Frozen fruit salad is a blast from the past. This vintage recipe is a cool and delicious way to eat your fruit. It is at home at all of our holiday meals, but would also be a fun summer side dish!

This vintage recipe comes straight from my great-grandma’s recipe box. It is a fun twist on marshmallow fruit salad, but even more fun because it is frozen!

This recipe is still a staple at my family holidays. My Aunt Jenny usually makes it now and it is present at every Easter, Thanksgiving and Christmas.

Ingredients
8 ounces cream cheese, softened
2 cups whipped topping, plus more for serving
1 pint Strawberries, diced
2 large bananas, chopped and diced
20 ounces crushed pineapple, drained
Instructions Ho To Make Frozen Fruit Salad :

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Step into a world of freshness and crunch with the delightful combination of Cucumber and Cabbage Salad. This vibrant dish offers a refreshing burst of flavors, perfect for invigorating your palate on a warm summer day or adding a pop of color to any meal.

Cucumber and Cabbage Salad isn’t just a dish; it’s a celebration of freshness, flavor, and togetherness. With its vibrant colors and refreshing crunch, this salad is a testament to the beauty of simple ingredients coming together to create something truly special. So, gather your loved ones, embrace the joy of cooking, and let the crisp and cool flavors of this salad brighten your day and nourish your soul. Join me as we embark on a journey to create a salad that’s not just delicious, but also filled with love and joy.

INGREDIENTS:

1 large cucumber, thinly sliced
2 cups shredded cabbage (green or purple)
1/2 red onion, thinly sliced
1/4 cup chopped fresh parsley or cilantro
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
Salt and pepper, to taste
Optional: toasted sesame seeds or crushed peanuts for garnish
INSTRUCTIONS:

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Now that we’re in the heart of the colder months, curling up to a belly-warming bowl of stew sounds absolutely heavenly. And honestly, nothing beats this incredible slow cooker chunky beef and potato stew! Tender, juicy beef compliments warm, decadent potatoes and bathes in an indulgent broth that simply satisfies. Our comforting stew fills you up and soothes the soul. It makes the perfect weeknight recipe to throw together in a moment’s notice, and hits the spot on a chilly night.

Massive Appetites Will Meet Their Match

This slow cooker chunky beef and potato stew gives all meat lovers out there a reason to rejoice! With its hearty, protein-packed profile, our recipe satisfies even the largest appetites, and will keep you feeling full for hours on end. Cooked potatoes turn warm and buttery in this stew. The starch pairs beautifully with fire-roasted tomatoes and lean steak chunks. Together, these key ingredients release a range of bold, juicy flavors your taste buds will go crazy for.

Aromatics like paprika give this decadent stew a zesty kick. At the same time, Worcestershire sauce lends a unique tanginess that flavors the steak chunks beautifully. Garlic and dried oregano give this beef and potato stew some impressive depth of flavor. These potent spices not only contribute to incredible taste, but they also offer powerful health benefits your body will appreciate.

Ingredients

• 2 pounds lean chuck stew meat or other beef stew meat, cut into large bite-sized pieces
• 1/4 cup flour
• 2 tablespoons extra-virgin olive oil divided
• 3 potatoes large, peeled and chopped into large bite-sized pieces
• 14 1/2 ounces fire-roasted diced tomatoes can, with juice (BPA-free cans)
• 1 garlic clove minced
• 1/2 cup onion chopped
• 1 teaspoon balsamic vinegar
• 1 bay leaf
• 1/2 teaspoon kosher or sea salt
• 1/2 teaspoon  black pepper
• 3 to 4 cups beef broth low-sodium
• 2 teaspoons worcestershire sauce
• 1 teaspoon dried oregano or 1 tablespoon fresh, chopped oregano leaves
• 1 teaspoon paprika

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Chicken and Potatoes with Garlic Parmesan Cream Sauce – Crisp-tender chicken baked to absolute perfection with potatoes and spinach. A complete meal in one!

INGREDIENTS
6 bone-in, skin-on chicken thighs
1 tablespoon Italian seasoning
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cups baby spinach, roughly chopped
16 ounces baby Dutch potatoes, halved*
2 tablespoons chopped fresh parsley leaves
FOR THE GARLIC PARMESAN CREAM SAUCE
¼ cup unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth, or more, as needed
1 teaspoon dried thyme
½ teaspoon dried basil
½ cup half and half*
½ cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste

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Ingredients
3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut
For the frosting:
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners’ sugar, sifted
6 ounces sweetened shredded coconut
Directions

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Ingredients:
°2 1/4 cup coarsely peeled potatoes

°1/2 cup green onion sliced

°1/3 cup flour

°1 Egg

°1/2 teaspoon. Salt

°Pepper

Ingredients:
°2 1/4 cup coarsely peeled potatoes

°1/2 cup green onion sliced

°1/3 cup flour

°1 Egg

°1/2 teaspoon. Salt

°Pepper

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ITALIAN CREAM STUFFED CANNONCINI (PUFF PASTRY HORNS)

INGREDIENTS:
YIELD: 12 cannoncini

For the custard cream (crema pastiera):

3 egg yolks

3 tablespoons (30 gr) of all-purpose flour

1/2 cup (100 gr) of sugar

1 teaspoon of vanilla extract

8 oz (235 ml) of milk

For the cannoncini:

1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)

1/4 cup (50 gr) of sugar

1 egg (for egg wash)

powdered sugar to decorate

PREPARATION:

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