Ingredients
4 large flour tortillas
2 cups cooked chicken, cut up or shredded
¼ cup Ranch dressing
½ cup Mozzarella cheese, shredded
¼ cup chopped parsley
Instructions
FIRST STEP:
Chicken Ranch Wraps
Potato lasagna with chicken
Ingredients:
2 tablespoons olive oil
1 chopped onion
2 crushed garlic cloves
450g cooked and shredded chicken
1 cup tomato sauce (tea)
1 cup of cream cheese (200g)
Salt, black pepper and chopped parsley to taste
500g peeled potato
olive oil for greasing
400g grated provolone cheese for sprinkling
Method of preparation
JANET’S RICH BANANA BREAD
Ingredients:
1/2 cup butter, melted
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts
2 medium bananas, sliced
Directions:
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BEST CARROT CAKE RECIPE
This Carrot Cake Recipe is a perfectly moist, delectable two-layer classic carrot cake with a perfect blend of spices and pipeable cream cheese frosting. It is one of my family’s favorites and is always asked for at Easter, family gatherings, and birthday parties.
This Carrot Cake Recipe is a perfectly moist delectable two layer classic carrot cake with a pipeable cream cheese frosting.
Are you looking for that perfect Easter dessert? Or maybe your hubby is just like mine and his idea of the perfect birthday cake is carrot cake. Either way, I have you covered with this carrot cake recipe. It is dependable, delicious, and moist, and even the novice cook can handle this cake. The five-ingredient cream cheese frosting comes together quickly and is thick enough to pipe the edges if desired. This beautiful homemade carrot cake is sure to be the hit of your holiday party.
This holiday worthy Carrot Cake is a perfectly moist delectable two layer classic carrot cake with cream cheese frosting.
HOW DO YOU MAKE THIS CARROT CAKE RECIPE?
FOR THE CARROT CAKE
First, shred your carrots and chop your pecans. Next, in a medium bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon, nutmeg, and cloves. Now in a large mixing bowl, whisk together the oil, eggs, and vanilla extract. Then add the dry ingredients to the wet ingredients in about three intervals mixing with a spoon just until combined. Now stir in the carrots and pecans just until mixed.
Divide the batter between two well-greased and floured cake pans. Bake until a toothpick inserted in the center comes out clean. Remove from oven and cool for about 30 minutes before inverting. Let them fully cool before icing.
FOR THE CREAM CHEESE FROSTING
Using a stand mixer with a paddle attachment on medium speed, beat cream cheese and butter until smooth, creamy, and lump-free. Add the salt and vanilla extract and continue beating until mixed in. Add the powdered sugar one cup at a time while beating.
Now place one of the cooled baked carrot cake layers on the serving platter or cake stand. Use a little short of 3/4 cup of frosting on the bottom layer and spread evenly. Now add the second layer and spread 1 cup on top. Use about 1 cup on the sides and reserve the rest for piping the edge if desired. Using your hands, carefully add the nuts to the side of the cake. Refrigerate until ready to serve.
Serve this delicious and moist homemade carrot cake at your next holiday gathering and wow your family and friends!
HELPFUL TIPS FOR MAKING THIS CARROT CAKE RECIPE:
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BANANA PUDDING W/ A TWIST
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers
How to make it :
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SEAFOOD STUFFED BELL PEPPERS
Ingredients:
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4 large bell peppers (any color)
1/2 cup uncooked quinoa
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup diced tomatoes
1 cup cooked and chopped seafood (such as shrimp, scallops, or crab)
1/2 cup frozen peas, thawed
1/2 cup diced bell pepper
1/2 cup cooked and crumbled bacon (optional)
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Instructions:
Preheat your oven to 350°F (180°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
Cook the quinoa according to package instructions.
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In a large pan, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
Add the diced tomatoes, seafood, peas, diced bell pepper, bacon (if using), parsley, and cooked quinoa to the pan. Season with salt and pepper, to taste. Stir to combine.
Fill each bell pepper with the seafood mixture. Place the peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender.
Sprinkle the Parmesan cheese over the top of the peppers and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Serve the peppers hot and enjoy!
Optional additions or substitutions:
You can use any type of seafood you prefer in this recipe, such as shrimp, scallops, crab, or a combination of different types.
If you don’t have quinoa on hand, you can use rice or another grain as a substitute.
You can also add other vegetables to the filling, such as chopped spinach, zucchini, or mushrooms.
If you don’t eat seafood, you can use ground meat (such as beef, chicken, or turkey) as a substitute.
SLOW COOKER HAM AND BEAN SOUP
Ingredients:
- 1 (16 oz.) package dried navy beans, soaked overnight according to package directions, drained, and rinsed
- 4 cups water
- 2 cups reduced-sodium vegetable broth
- 1 cup chopped yellow onion (1 small onion)
- ½ cup chopped peeled carrot (2 carrots)
- ½ cup chopped celery (3 celery stalks)
- 1 garlic clove, minced
- 1 bay leaf
- ½ teaspoon black pepper
- 1 large, meaty roasted ham bone
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HOW TO MAKE CORNETTI : FRAGRANT ITALIAN CROISSANTS LIKE THE BARS
In this wonderful recipe, we’ll go on a journey to make Cornetti, which are Italian croissants that smell good and look like bars. These tasty pastries will take your taste buds straight to the heart of Italy. So, get your apron on, roll up your sleeves, and let’s get baking!
INGREDIENTS
FOR THE LEAVENING:
70g Flour 0
70g Water
15g Fresh Brewer’s Yeast
FOR THE DOUGH:
230g Manitoba Flour
230g Flour 0
180g Fresh Whole Milk
2 Eggs
100g Granulated Sugar
60g Softened Butter
Zest of 1 Lemon
1 tsp Vanilla Extract
8g Fine Salt
FOR THE BUTTER CREAM:
70g Butter
70g Granulated Sugar
FOR BRUSHING AND DECORATING:
1 Egg Yolk
Milk
Powdered Sugar
DIRECTIONS
Step 1: Prepare the Leavening
In a bowl, mix 70g of Flour 0 with 70g of water in which you have dissolved the brewer’s yeast.
Double the volume of the mixture, then add the remaining flour.
Step 2: Create the Dough
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Easy 7 Layer Dip
7 layer dip is one of the best party appetizers ever. Layers of fresh salsa, refried beans, guacamole, cheddar cheese, and our favorite toppings create a colorful addition to any appie spread.
We love entertaining and always serve our favorite snacks like jalapeno popper dip and pigs in a blanket. I serve this 7 layer bean dip recipe with some tortilla chips and veggies (which can also go alongside other dips like spinach dip for a great party spread).
7 Layer Dip is an easy dip that everyone loves! Layers of creamy and fresh ingredients are spread into a 9×13 pan and chilled. Crisp tortilla chips are the perfect dipper for this recipe!
Ingredients :
▢1 ¼ cups salsa
▢16 ounces refried beans canned
▢2 tablespoons milk
▢8 ounces cream cheese softened
▢½ cup sour cream
▢2 tablespoons taco seasoning
▢1 cup guacamole prepared
▢1 ½ cups cheddar cheese
▢½ cup black olives or tomatoes
▢4 sliced green onions
Instructions :