Recipe

**Velvety Mango Cream**

**Introduction**
Velvety mango cream is a delightful dessert that brings the tropical sweetness of ripe mangoes together with a creamy, luxurious texture. This easy-to-make dish is perfect for summer gatherings, family dinners, or when you simply crave a light yet indulgent treat. With just a few ingredients and minimal effort, you can create a dessert that feels both refreshing and elegant.

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**Ingredients:**
– 2 large ripe mangoes, peeled and diced
– 1 cup heavy cream (chilled)
– 3 tablespoons powdered sugar (adjust to taste)
– 1 teaspoon vanilla extract
– Juice of half a lime
– Mint leaves for garnish (optional)

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**Directions:**
1. **Prepare the Mango Puree:**
– Place the diced mangoes in a blender or food processor along with the lime juice. Blend until smooth and creamy. Set aside a few small mango cubes for garnish, if desired.

2. **Whip the Cream:**
– In a chilled bowl, whip the heavy cream using a hand or stand mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.

3. **Combine the Mango and Cream:**
– Gently fold the mango puree into the whipped cream using a spatula, being careful not to deflate the cream. Mix until well combined and smooth.

4. **Chill and Serve:**
– Divide the mango cream into serving glasses or bowls. Cover and refrigerate for at least 1 hour to chill and set.
– Before serving, garnish with reserved mango cubes and fresh mint leaves for a pop of color and added freshness.

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**Serving and Storage Tips:**
– Serve the mango cream chilled for the best flavor and texture. Pair it with a side of shortbread cookies or a crisp wafer for a delightful contrast.
– Store leftovers in an airtight container in the refrigerator for up to 2 days. Stir gently before serving to restore the creamy consistency.
– Avoid freezing, as the cream may separate when thawed.

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**Variations:**
1. **Coconut Mango Cream:** Replace half of the heavy cream with coconut cream for a tropical twist.
2. **Layered Mango Parfait:** Layer the mango cream with granola, crushed biscuits, or fresh fruits for a parfait-style dessert.
3. **Mango-Chocolate Fusion:** Add a drizzle of melted dark chocolate or chocolate shavings for a decadent touch.
4. **Healthier Option:** Use Greek yogurt instead of heavy cream for a lighter, protein-packed version.
5. **Spiced Mango Cream:** Add a pinch of cardamom or cinnamon to the mango puree for a hint of warm spice.

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**FAQs:**
**1. Can I use frozen mangoes?**
Yes, frozen mangoes can be used. Thaw them completely and blend until smooth before using in the recipe.

**2. How do I choose the best mangoes?**
Look for mangoes that are fragrant, slightly soft to the touch, and free from bruises or blemishes.

**3. Can I make this dessert ahead of time?**
Absolutely! Prepare the mango cream up to a day in advance and refrigerate until ready to serve.

**4. What other fruits can I use?**
You can substitute mangoes with peaches, apricots, or papayas for a similar creamy fruit dessert.

**5. How do I make it vegan?**
Substitute the heavy cream with chilled coconut cream and use a plant-based sweetener for a vegan-friendly version.

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This velvety mango cream is a versatile and crowd-pleasing dessert that highlights the vibrant flavors of fresh mango. Whether you’re hosting guests or treating yourself, this easy recipe is sure to impress!

Air fryer poached eggs are a game changer! They are quick, easy, and mess-free, offering a delicious and healthy alternative to traditional fried eggs. No need to hover over a stove, and there’s no messy water to clean up afterward.

Ingredients:
2 large eggs
Oil spray (Ghee Butter recommended)
Salt and pepper to taste
6 tablespoons hot water
Toast (optional)
Instructions:

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Indulge in the rich, comforting flavors of this potato and bacon soup. On cold days, it’s the ideal comfort food!

What You Need: 4 big russet potatoes, quartered and peeled
6 bacon pieces, diced 1 medium onion, sliced
three minced garlic cloves
4 cups of broth, either veggie or chicken
2/3 cup heavy cream (or 1 cup milk if you like a lighter dessert)
1 teaspoon of dried thyme, if desired
Sprinkle with salt and pepper as desired.
Minced chives or green onions to top
As a garnish, if desired, crumbled cheddar cheese

Instructions:

Get the Bacon Crisp:

I learned this at a restaurant! This is the tastiest chicken I have ever eaten

Orange Glazed Roast Chicken: A Citrus Twist on a Classic Dish
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6

There’s something undeniably comforting about a perfectly roasted chicken. The crispy skin, juicy meat, and savory aroma make it a favorite for many households. But what if you could elevate this classic dish with a burst of citrusy sweetness? Introducing the Orange Glazed Roast Chicken—a delightful fusion of sweet, tangy, and savory flavors that will tantalize your taste buds and impress your dinner guests.

The orange glaze not only imparts a beautiful golden-brown color to the skin but also infuses the meat with a zesty freshness. Paired with hints of garlic and thyme, this roast chicken becomes a mouthwatering centerpiece for any meal. Serve it alongside roasted vegetables or creamy mashed potatoes for a complete and satisfying dinner.

Ingredients
For the Chicken
– 1 whole chicken (1.5–2 kg)
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 4 garlic cloves, smashed
– 1 teaspoon dried thyme or a few fresh thyme sprigs
– 1 orange, sliced

For the Orange Glaze
– ½ cup fresh orange juice (about 2 oranges)
– ¼ cup honey
– 2 tablespoons soy sauce
– 2 tablespoons butter
– 1 teaspoon grated orange zest
– ¼ teaspoon ground ginger (optional)

Instructions

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

Continued on page 2

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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

Continued on page 2

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