EGG ROLL IN A BOWL

Whether you call this egg roll in a bowl or crack slaw, you’re going to love this quick weeknight dinner recipe! It’s ready in just 20 minutes and is really packed with flavor. Such a healthy option for a quick dinner.

 

INGREDIENTS :

1 Lb. And half Of the ground pork.

A yellow finely chopped onion.

A medium bag.Of coleslaw mix with carrots.

2 chopped green onions (diagonally).

2 Tbsp.Of sesame oil.

1/4 C.Of light soy sauce.

2 Tbsp.Of hoisin sauce.

4 minced cloves of garlic.

1 Tsp.Of ground ginger.

1/4 Tsp.Of red pepper flakes.

Kosher salt, to taste.

Freshly ground pepper, to taste.

FOR GARNISH:

Cooked brown rice.

 

INSTRUCTIONS:

 

Step 1:

I whisked together the soy sauce and the hoisin sauce in a small bowl, then I set it aside.

Step 2:

I cooked the ground pork in a large pan or skillet over medium-high heat until browned.

Step 3:

I seasoned with flakes of salt, cinnamon powder, ginger, and red pepper, then I added sesame oil.

Step 4:

I added the minced garlic and chopped onion and I simmer for another 8 minutes until the onion was tender.

Step 5:

I stirred in the combination of hoisin sauce and soy sauce, then I added in the carrots and coleslaw and roast for another 7 minutes until the cabbage is wilted.

Step 6:

Then I removed it from the heat.

Step 7:

I served it hot with rice, and I added sliced green onions for garnish.

ENJOY IT!!

CHOCOLATE POKE CAKE!!!

Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

INGREDIENTS

FOR THE CAKE:
1 pkg. (15.25 oz.) dark chocolate cake mix
Ingredients listed on the box to make the cake
1 box (3.56 oz.) instant Hershey’s Special Dark Chocolate Pudding mix
4 cups milk, divided
1 jar (12.8 oz.) Hershey’s Special Dark Chocolate topping

FOR THE TOPPING:
1 box (3.56 oz.) instant Hershey’s Special Dark Chocolate Pudding mix
1 container (8 oz.) frozen whipped topping, thawed
1 Giant (6.8 oz.) Hershey Dark Chocolate candy bar, chopped

 

INSTRUCTIONS

Bake the cake according to package directions using a 9×13-in. baking pan.
Mix the pudding mix with 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes.
Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Let the cake cool completely.
In a medium bowl, combine the second pudding mix with the additional 2 cups of milk. Carefully fold in the whipped topping. Spread the mixture evenly over the top of the cake. Sprinkle the chopped candy bar over the top.
Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.

EASY SALTED NUT ROLLS

Make your own homemade Salted Nut Roll Bars! This dessert recipe starts with a cake batter bottom, then is topped with gooey marshmallows, peanuts and a peanut butter mixture for a delicious dessert recipe. They are soft, chewy and buttery and oh so good!
I love those recipes that we all grew up with, they are just too good to miss out on.

 

Ingredient

1 and 1/2 cups all purpose flour
2/3 cup firmly packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter, softened
2 teaspoons pure vanilla extract
2 large egg yolks
3 heaping cups mini marshmallows

 

 

INSTRUCTIONS

Preheat oven to 350 degrees.
In a large bowl, combine the peanuts and Rice Krispies. Set aside.
In a medium bowl, mix the cake mix, egg and 1/4 cup of melted butter.
Press the mixture into a lightly greased 9×13 pan. Bake for 10-12 minutes.
Sprinkle the marshmallows evenly over the hot crust. Return to oven for 3-4 minutes, or until the marshmallows are puffy and just beginning to turn golden.
In a medium saucepan over medium heat, combine the peanut butter chips, corn syrup and the remaining butter.
Heat and stir until peanut butter chips are melted and the mixture is smooth. Stir in vanilla.
Pour the peanut butter mixture over the peanuts and Rice Krispies and stir to coat well.
Carefully spread the peanut mixture over the marshmallows. Refrigerate until set.

CUCUMBER TEA SANDWICHES

I love those recipes that we all grew up with, they are just too good to miss out on.
The ultimate guide to cucumber sandwiches. Know the traps to avoids and the tricks to making the best cucumber sandwiches available in polite society.

 

Ingredients

4 ounces cream cheese, softened to room temperature
2 tablespoons fresh dill, chopped
Zest and juice of 1 small/medium lemon
salt and freshly ground black pepper
6 slices good-quality white bread, crusts cut off
⅓ large English seedless cucumber (about 4 inches), thinly sliced

 

Instructions

In a small bowl, combine the cream cheese, fresh dill, lemon zest, and lemon juice until all incorporated.
Season this mixture with salt and pepper, to taste.
Lay the slices of bread on your work service (I used a large cutting board) and spread the cream cheese evenly among each slice in a thin layer.
Arrange the cucumber slices in rows over 3 slices of the bread, overlapping them a bit.
Top with the remaining bread, and cut into quarters so there are 4 pieces from each sandwich.
Serve immediately or bread will get soggy. Enjoy!

CREAM CHEESE MINTS

Smooth and delicate, these cream cheese mints are flavored with peppermint but feel free to add any extract you like for fun twist!
Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

 

Ingredients

8 oz package of Challenge cream cheese, full fat, softened
1/4 cup Challenge butter, softened
2 lbs powdered sugar
1 – 2 tsp mint extract
gel food coloring
1/2 cup powdered sugar for rolling mints

 

Instructions

Combine cream cheese and butter in a large mixing bowl and mix until smooth.
Add 1 cup of powdered sugar and mix until smooth.
Add the mint extract and mix until combined.
Gradually, add the remaining powdered sugar until smooth and consistent. You can do this with a stand mixer, food processor, or by hand.
Separate the mixture into four separate bowls, or however many different colors you want.
Add a small amount of food color to each bowl and stir in until the color is uniform.
Cover and refrigerate for 2 hours or until firm enough to handle. You don’t want it sticking to your hands.
Line 2 quarter sheet pans with parchment paper and liberally dust with powdered sugar. Set aside.
Pinch off small amounts of the dough and form into a 1-inch balls.
Roll each ball in powdered sugar and place on prepared sheet pans.
Gently press the tines of a fork into the top of each ball. (You can also use the bottom of a shot glass if you don’t want the lines. Just dip the bottom of the glass into powdered sugar to keep it from sticking.)
Let stand, uncovered, for at least 4 hours or until the mints are firm. If the bottoms have any moisture, flip over and let stand again until the bottoms of the mints are also firm.
Store in an airtight container, separating layers with parchment or waxed paper, for up to 2 weeks at room temperature.
Mints can be refrigerated or frozen if desired.

 

Butter Pecan Cookies

Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

I love those recipes that we all grew up with, they are just too good to miss out on.

 

Ingredients :

1 cup of pecans, chopped
7 tbsp of butter, unsalted
1/3 cup of granulated sugar
1 cup of brown sugar
2 eggs
1 tbsp pure vanilla extract
2 cups all-purpose flour
1/2 tsp. baking soda
a pinch of salt
Pecan halves for the top of each cookie

 

Directions :

Make sure to preheat your oven to 350º and line 2 baking sheets with parchment paper.
Then beat butter, granulated sugar, and brown sugar with an electric mixer, until light and creamy.
Next, add eggs, vanilla extract, and beat again for an additional 2 minutes. Immediately add flour, baking soda, salt, and mix until just combined
When finished, scoop balls, using a medium cookie scoop onto prepared baking sheets and add a pecan half to the top of each cookie. Bake until golden brown, about 10 to 15 minutes. Finally, cool cookies on a wire rack.

Butter Swim Biscuits (quick and easy!)

Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

I love those recipes that we all grew up with, they are just too good to miss out on.

 

Ingredients

• 2 1/2 cups all-purpose flour
• 2 cups buttermilk
• 1 stick butter
• 4 tsp baking powder
• 4 tsp sugar
• 2 tsp salt

 

Instructions

1) Preheat the oven to 450 degrees.
2) Combine all of the dry ingredients in a medium sized bowl.
3) Next, add the buttermilk and mix all of the ingredients together until a moist dough is formed.
4) Melt the butter in a microwave safe bowl, and then pour it into an 8×8 or 9×9 baking dish (make sure that your pan is not too small or shallow so that the butter doesn’t drip out of the pan while it’s baking).
5) Place the dough right on top of the melted butter and use a spatula to spread it evenly across the pan until it touches the sides.
6) Cut the unbaked dough (it should be swimming in butter at this point) into 9 evenish squares.
7) Bake for 20-25 minutes or until golden brown on top.

CROCK POT MAC AND CHEESE

Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

I love those recipes that we all grew up with, they are just too good to miss out on.

 

Ingredients

2 cups uncooked elbow macaroni
4 tbsp butter
2 1/2 cups grated cheddar cheese
1/2 cup sour cream
1 10.75 oz. can condensed cheddar cheese soup
1/2 tsp salt
1 cup whole milk
pepper

 

Instructions

Bring water to a boil and cook macaroni for 6 minutes. Drain and set aside.
In a medium pan, mix butter and cheese until cheese melts. Add sour cream, soup, salt, milk and pepper until combined.
Add this mixture to the slow cooker along with the cooked macaroni. Mix until combined and cook on low for 2 hours stirring every once in awhile.

Almond Joy Cookies

Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

I love those recipes that we all grew up with, they are just too good to miss out on.

 

Ingredients:

1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

 

Directions:

Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

New York Style Cheesecake

Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

 

INGREDIENTS :

TO MAKE THE CRUST, I NEEDED:
2 cups of graham cracker crumbs.

5 tbsp of melted margarine.

3 tbsp of white sugar.

A pinch of salt.

FOR FILLING, I USED:
2 large containers of full-fat cream cheese (room temperature).

1 cup and half of the white sugar.

A pinch of salt.

2 tsp of vanilla extract.

1 tbsp of fresh lemon juice.

1 tbsp of cornstarch.

4 eggs (room temperature).

1 cup sour cream (room temperature).

FOR TOPPING, I USED:
3 cups of diced fresh strawberries.

6 tbsp white sugar.

1 tbsp of fresh lemon juice.

1 tsp vanilla extract.

 

 

INSTRUCTIONS :

Step 1:

I preheated the furnace to 350 F, and I placed the rack in the lower third.

Step 2:

Under a springform pan, I put double layers of extra-large aluminum foil and then I covered the bottom and sides of the pan, wrap it tightly around the sides to ensure that no water gets in during baking in the water bath.

Step 3:

I mixed the graham cracker crumbs with sugar, melted margarine, and salt together to make the crust.

Step 4:

I pressed the mixture into the bottom and sides of the prepared pan and cooked for about 10 to 15 minutes, and let it cool.

Step 5:

I changed the oven temperature down to 325 F when it was done!

Step 6:

I beat cream cheese until smooth and moist to make the filling.

Step 7:

I beat in the sugar steadily until light and fluffy. Then I whisked in the vanilla extract, lemon juice, cornstarch, and salt.

Step 8:

After that, I beat in eggs, one by one and I used my mixer at low speed and blended the ingredients slowly until smooth.

P.S: don’t introduce a lot of air into the batter, please.

Step 9:

I added in the sour cream at last.

Step 10:

In a roasting pan, I placed the springform pan, then I poured the batter into the springform pan and smooth the surface.

Step 11:

I put boiling water in the roasting pan halfway up the side of the springform pan (make sure no water drips on the batter).

Step 12:

I placed them in the oven and bake at 325 F for 60 to 50 minutes.

Step 13:

I let it sit in the oven with the door slightly open for 1 hour, then I allowed it to cool to room temperature.

Step 14:

I covered the top when cooled and put it in the refrigerator to chill throughout the night.

This is how I made the strawberry topping:
Step 15:

I mixed half of the strawberries with the sugar and lemon juice together in a saucepan. Stirring constantly, I cooked the mixture for 7 to 10 minutes over medium heat, or until the sauce thickens.

Step 16:

I removed from the heat and added in the vanilla with the remaining strawberries when thickened, and cool to room temperature, then I spread over the cake!

ENJOY IT!