Your health, my grandmother and my mother

01/12/2024

Classic Scones

Ingredients:


• 2 cups cake flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 125 g unsalted butter, cold and cubed
• 1 large egg
• 100 ml plain yogurt
• 3 tablespoons water

Instructions:


• Preheat your oven to 200°C (392°F). Spray a baking tray with non-stick spray or line with parchment paper.
• In a large bowl, sift together the cake flour, baking powder, salt, and sugar. Mix well with a whisk.
• Add the cubed butter to the dry mixture. Rub the butter into the flour with your fingers until the mixture resembles breadcrumbs.
• In a small bowl, whisk together the egg, yogurt, and water until well combined.
• Gently add the wet ingredients to the dry mixture, mixing lightly with your fingers until a dough forms. Avoid overworking the dough.
• Flour a clean surface and turn the dough onto it. Shape the dough gently and pat it down to your desired thickness. Use a floured cookie cutter or knife to cut out scone shapes.
• Arrange the scones on the prepared baking tray and bake for about 15 minutes, or until golden brown.
• Let the scones cool slightly before serving. Enjoy them warm with your favorite toppings!

Notes:


• For extra flavor, mix in raisins, chocolate chips, or fresh berries before shaping the dough.
• Brushing the tops with a little milk or egg wash will give them a glossy finish.
• These scones pair wonderfully with tea or coffee.

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 8 | Calories: 200 kcal
Credit Reyes Kitchen

16/10/2024

Mexican Cornbread (Best I Ever Had!)
-1 cup self-rising yellow cornmeal
-1/2 cup oil
-1 cup milk *
-3 eggs
-1 cup shredded cheddar
-1 cup chopped onion
-1/2 tsp ground red pepper

08/10/2024

WOULD YOU EAT THIS POT ROAST WITH CARROTS AND POTATOES 🥩🥕🥔😋❤️

Ingredients:
3-4 lb chuck roast
1 tbsp olive oil
4 large carrots, peeled and cut into large chunks
6-8 small or medium potatoes, halved or quartered
1 onion, quartered
3 cloves garlic, minced
1 cup beef broth
1/2 cup red wine (optional)
2 tbsp Worcestershire sauce
2 sprigs fresh rosemary (or 1 tsp dried rosemary)
2 sprigs fresh thyme (or 1 tsp dried thyme)
Salt and pepper to taste
Instructions:
Sear the Roast: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.

Cook the Vegetables: In the same skillet, add the onion, carrots, and potatoes. Sauté for 3-4 minutes to develop some color. Add the minced garlic and cook for an additional minute.

Deglaze the Pan: Pour the beef broth and red wine (if using) into the skillet, scraping up any browned bits from the bottom. Stir in the Worcestershire sauce.

Slow Cook: If using a slow cooker, transfer the roast and vegetables to the cooker. Pour the liquid and herbs over the top. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the meat is tender and falling apart.

If using a Dutch oven, add the seared roast back to the pot, along with the vegetables and liquid. Cover and cook in the oven at 325°F (160°C) for 3-4 hours.

Serve: Once the roast is cooked, remove the sprigs of rosemary and thyme. Shred the meat with a fork and serve with the carrots and potatoes, spooning the delicious juices over the top.

Helpful Tips:
For Extra Flavor: Add a splash of balsamic vinegar or a few bay leaves for more depth of flavor.
Thick Gravy: If you want a thicker gravy, mix a tablespoon of cornstarch with cold water and stir it into the juices during the last 30 minutes of cooking.

07/10/2024

"ONE POT MEXICAN RICE CASSEROLE
This casserole tastes just like everyone’s favorite restaurant-style Mexican rice. Except, that it is turned into a complete, hearty, meal in 30 minutes or less! This rice casserole has always been a staple in my house because it’s something we can all agree upon. It used to be something that I would put together and bake in the oven. Until I realized I could just make this into a stovetop one pan dish.

It’s no surprise that I’m a bit obsessed with one pot meals. Then there’s my other love affair with Mexican food. So you know that I couldn’t help combining my two loves into the most glorious one pot Mexican casserole.

Ingredients
1 Pound Ground Beef
1 Small Onion, Diced
Salt & Pepper, To Taste
2 Tablespoons Taco Seasoning
1 Teaspoon Garlic Powder
1 Cup Long Grain White Rice
1 1/2 Cups Beef Broth
1 15 Ounce Can Corn, Drained
8 Ounces Tomato Sauce
1/2 Cup Salsa
1 Cup Shredded Cheese
How To Make ONE POT MEXICAN RICE CASSEROLE
Cook the ground beef and onion together with salt and pepper to taste in a large skillet over medium high heat until beef is no longer pink. Drain grease if necessary.
Return the pan to the stove and sprinkle the beef with the garlic powder and taco seasoning.
Stir in the rice, broth, corn, tomato sauce, and salsa.
Bring mixture to a boil. Cover, reduce heat and simmer for 18-20 minutes until rice is tender.
Top with cheese and return the lid to the pan for 2-3 minutes until cheese is melted."

07/10/2024

Strawberry Cream Cheese Rolls: Sweet and Creamy Delight!
Ingredients:
1/2 cup lukewarm water
2 teaspoons instant yeast
1/3 cup sugar
1/2 cup of milk
1/3 cup melted butter
1 teaspoon of salt
2 eggs
4 1/2 cups all-purpose flour (more or less)
8 oz cream cheese, soft
3/4 cup powdered sugar
3/4 cup strawberry jam
1 cup finely diced strawberries
1/2 cup powdered sugar
1-2 teaspoons of milk
touch of vanilla
Directions:
In a mixing bowl, blend warm water, yeast, and sugar. Stir in milk, melted butter, salt, eggs, and 1 cup flour. Beat until smooth.
Add flour to make dough. Knead until smooth.
Let the dough rest for 5 minutes while you prepare the filling.
Beat cream cheese until soft and fluffy. Add 3/4 cup powdered sugar and beat until smooth. RESERVE ABOUT 1/3 CUP OF TOPPING.
In another small bowl, combine jam and diced strawberries.
Roll out the dough on a greased counter into a rectangle about 10×15″. Spread the cream cheese mixture, then the berries. Roll up and pinch the edge to seal.
Cut the log into 12 slices and place them in a well-greased 9 x 13-inch pan. Cover with plastic wrap and place in the refrigerator.
Add the 1/2 cup powdered sugar, milk, and vanilla to the reserved cream cheese mixture. Beat until smooth, adding enough milk to make a thin glaze. Then place the frosting in a ziplock bag in the fridge.
Chill the rolls in the refrigerator for 8 to 10 hours or overnight.
Remove rolls and bag of frosting from the refrigerator. Place the rolls in a warm place and let them rise until doubled (about an hour).
Bake at 350°F (175°C) for 30-35 minutes, or until set in the middle. You may need to cover them with foil to prevent them from browning too much.
Cut a corner in the ziplock bag and glaze the rolls while still warm.
Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 5 minutes
Kcal: 410 kcal | Servings: 12 rolls

06/10/2024

Alfredo Chicken Wings🍗🔥😋

INGREDIENTS:

20-25 chicken wings
1 tsp Lawrys seasoned salt
1 /2 tsp Lawrys garlic salt1 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
1 tsp paprika
1 1/2 Tbsp baking powder
Alfredo sauce
2 Tbsp. Butter
2 cups of heavy whipping cream
2 tsp salt
1 tsp peppe
2 tsp onion powder
3 tsp garlic powder
1/2 cup of shredded Parmesan cheese

DIRECTION:

Preheat oven to 375.
First, clean your chicken in salt, vinegar, and cold water. Rinse and pat dry.
Season your chicken, then place them on a cooling rack. Place them in the oven and let them cook for 20 minutes. Flip them over, and put them back in the oven for another 20 minutes. Flip them back over and let them finish cooking for 15 more minutes.
Once done, start making your Alfredo sauce. Place a pan on medium heat. Add your butter.
Once the butter melts,slowly whisk in your heavy whipping cream. Next, whisk in your seasoning and let it come to a light boil.
Turn your heat down low, and let simmer for about 3 minutes or until it slightly thickens, then add in your Parmesan cheese. Mix well, then add your chicken wings. Give it a nice toss and plate them.

05/10/2024

Cheese Steak Quesadillas
Ingredients:
• 500 G beef sirloin steak.
• 1 medium shredded white onion.
• 2 sliced bell pepper.
• Mr.DASH steak grilling seasoning.
• 16 slices cheese.
• 4 large tortillas.
• vegetable oil.
• 1 tsp salt.
• 1tsp black pepper.
• 2 tsp lime juice.
Instructions:
• I combined sliced steak, 2 tsp of Mr.DASH steak grilling seasoning, salt, pepper, and lime juice, in a large bowl and I mixed very well.
• In a cast-iron skillet, I drizzled 2 tbsp vegetable oil over the skillet, and seared sliced steak in batches for 3 to 4 minutes per side, Then I removed them.
• In the same skillet, I cooked onion, pepper with 1 tsp of Mr.DASH steak grilling seasoning for 5 minutes.
• Now its time for the flour tortillas, I placed them on the pan, and I made 3 layers, the first one with steak, the second with veggies and the last one is slices cheese.
• ENJOY YOUR MEXICAN DISH

Don't forget to join our New Page for more recipes🍰🥳🍧👇👇
Fantasy food

04/10/2024

Christmas Baklava
Ingredients :
1/2 pound chopped pecans
1/2 pound chopped walnuts
2-3 tbsp. ground cinnamon
1 pound package of Phyllo dough
1-1/2 cups butter, melted
2-1/2 cups honey
1 tsp. vanilla
1 tsp. grated lemon zest
Mix nuts together in a large bowl and toss with the ground cinnamon. Set aside.
Directions :
Butter a 9×13 inch baking dish.
Place 2 sheets of phyllo in the bottom of prepared dish. Brush generously with melted butter.
Sprinkle 2-3 tablespoons of nut mixture on top. Repeat layers until all the nuts, butter, and phyllo are used.
End with about 6 layers of phyllo on the top. If you still have some butter left, brush it over the top layer.
Using a very sharp knife, cut through all layers of the baklava. Cut 3-4 sliced length-wise.
Then make diagonal cuts to make diamond shapes.
Bake in heated 350 degree oven for about 45 minutes, until golden and crisp.
While baklava is baking, heat honey in a sauce pan until close to boiling. Stir in vanilla and lemon zest.
When baklava is done baking, immediately pour the honey mixture over the top.
Let cool completely in the pan.

04/10/2024

I have no idea where I got this recipe from, but it was about thirty years ago and has been a family favorite since.
Blueberry Sour Cream Coffee Cake 😋
Ingredients:
½ cup butter
¾ cup granulated sugar
¼ cup brown sugar
1 teaspoon vanilla
2 eggs
1 cup sour cream
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ cups fresh blueberries, divided
Streusel filling
5 tablespoons salted butter, melted
¾ cup brown sugar
1 ½ teaspoons cinnamon
Instructions
Preheat oven to 350 degrees.
Cream butter and sugars. Add in vanilla, eggs and sour cream and mix until smooth.
Mix in flour, baking soda and baking powder.
Prepare bundt pan by spraying with non-stick cooking spray. Place half the cake batter in the pan and pat down along the center, making a dent to place filling into.
Mix streusel filling and spread out into the indented batter. Top with ½ of the blueberries.
Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter. Top with last remaining ½ of
Bake in 350 degree oven for 45-50 minutes. Top with a vanilla or cream cheese frosting or glaze.

03/10/2024

A delicious Sugar Cream Pie that you make yourself!
Ingredients:
Dough for single-crust pie (store-bought or homemade)
1 cup sugar
1/4 cup cornstarch
2 cups milk
1/2 cup butter
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Instructions:
Preheat your air fryer to 375°F (190°C).
Roll out the dough for a single-crust pie on a lightly floured surface to a 1/8-inch thickness. Transfer the dough to a pie plate, trimming the edges to leave about 1/2 inch beyond the rim of the plate. Crimp the edges of the crust. Place the pie crust in the refrigerator for 30 minutes to chill.
Line the chilled pie crust with a double layer of aluminum foil, pressing it gently into the bottom and sides. Fill the foil-lined crust with pie weights, dried beans, or uncooked rice to prevent it from puffing up during baking.
Place the pie crust in the air fryer basket and air fry at 375°F (190°C) for about 10-12 minutes, until the edges are lightly golden brown. Remove the foil and weights.
In a saucepan, combine the sugar and cornstarch. Gradually stir in the milk until smooth. Bring the mixture to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes, or until thickened and bubbly.
Remove the saucepan from the heat and stir in the butter and vanilla extract until well combined.
Pour the thickened sugar mixture into the partially baked pie crust in the air fryer basket. Sprinkle the ground cinnamon over the top.
Return the pie to the air fryer and continue to air fry at 375°F (190°C) for another 12-15 minutes, or until the pie is golden brown and set.
Remove the pie from the air fryer and let it cool on a wire rack. Once cooled, refrigerate the pie before serving.

02/10/2024

HOT FUDGE BROWNIE BREAD 😋😋
Ingredients
1 box of Brownie Mix
1-11 oz. jar of Hot Fudge Sauce
3 large Eggs
1/3 cup Vegetable Oil
A bread loaf pan
Directions
Step 1: Add the brownie mix, hot fudge sauce, eggs, and vegetable oil in a medium bowl. Combine until smooth.
Step 2: Transfer the batter into a non-stick greased loaf pan until about 3/4 full.
Step 3: Place inside the oven and bake for about 45 minutes at 350 degrees or until cooked through.
Step 4: Remove from the oven and cool completely in the pan. You have to be patient or your bread will stick in the pan and your bread will lose its bottom.

25/09/2024

Mom, your life was a blessing, your memory a treasure. You are loved beyond words & missed beyond measure.
🌹🌹
❤️ ❤️ ❤️

24/09/2024

24/09/2024

Cheesy Spanish Rice Casserole with Ground Beef

Description: This budget-friendly and delicious Cheesy Spanish Rice Casserole is a perfect choice for a meal that lasts for several nights. Follow the simple steps below to create a satisfying dinner!

Ingredients:
- 1 box of Rice-A-Roni Spanish rice, prepared as directed on the box
- 1 lb lean ground beef
- 1 onion, chopped

24/09/2024

Be honest would you eat this?

21/09/2024

Crock Pot Potato Broccoli Cheddar Soup 😋😋
4 cups shredded hash browns, thawed
3 cups small-chopped broccoli florets
1 cup shredded carrot
1 shallot (or 1/2 small sweet onion), minced
3 cups sodium reduced chicken broth
4 oz (1/2 cup) herbed cream cheese
1 cup milk (2% fat or higher)
8 oz (1 cup) shredded sharp Cheddar cheese, plus more for topping
salt and pepper
Serves 4 to 6
1. To a 6-quart crock pot add hash browns, broccoli, carrots, shallot and chicken broth, then stir to combine, cover, and cook on LOW for 4-5 hours or until broccoli is very tender.
2. To a blender add the cream cheese, milk, and roughly 1/3 of the cooked vegetables. Blend until very creamy then stir back into the crock pot, cover, and cook on LOW for 10 minutes.
3. Then sprinkle 1/2 cup of Cheddar cheese into soup, stirring until the cheese is completely melted before adding the second 1/2 cup. Add salt and pepper to taste, then serve. Garnish each serving with a little more shredded Cheddar cheese if you wish.

Enjoy ❤

20/09/2024

Homemade Banana Pudding Cake

Our Banana Pudding Cake is an incredibly moist three-layer dream cake with a cream cheese pudding filling, lots of bananas, and a luscious frosting.

Ingredients

Cake
2 sticks butter, softened
1 3/4 cups sugar
3 eggs + 2 egg whites
3 tsp vanilla
3 cups all-purpose flour
3 1/2 tsp baking powder
One 1.34oz box instant, sugar-free banana pudding mix
1 cup milk

Filling:

Whisk together the following ingredients and refrigerate until assembling cake (~10minutes).
One 1.34oz box instant, sugar-free vanilla pudding mix
1 1/4 cups skim milk
1 cup Cool Whip (or whipped cream)

To brush on layers:

Mix together the following:
1 Tbsp sweetened condensed milk
1 Tbsp skim milk
You’ll also need:
2-3 medium ripe bananas
3-4 cups Cool Whip for frosting

Instructions

Make the cake
Preheat oven to 350 F. Prep three 8″ round pans by lining the bottom only with parchment paper. Cream butter and sugar until light and fluffy. Slowly beat in eggs and egg whites, one at a time. Beat in vanilla until well combined.
In a separate bowl, combine flour, baking powder, and pudding mix. Add into wet ingredients in three separate additions, mixing until just combined. Don’t over mix!
Stir in milk until combined. Divide batter and pour into pans. Bake 22-25 minutes or until cake is golden and begins to pull away from sides of pans.
Allow cake to cool 15 minutes in pan. Loosen and remove from pan. Allow to cool another 1-2 hours on a wire rack.

Begin layering
Level each cake. Place first layer on cake plate. Brush with a little milk mixture.
Line banana slices on top of cake. Spread 1/3-1/2 of the filling mix on top of bananas.
Place next cake layer on top of filling. Repeat with milk mix, filling, and final layer.

Frost
This is the fun part. Frost with Cool Whip and decorate as you wish. I crushed some mini Nilla wafers and spread on top. Then used the wafers along the sides.
Whew! Sounds super complicated, but it was simple to make. You may also want to put some Nilla wafers in between the layers. You know, if you’re feeling extra fancy and decadent.
Very important!!: Store this cake in the fridge!! Lots of perishable ingredients. You’ve been warned, so I’m off the hook if you don’t refrigerate and get sick.
This may be a new family favorite. It’s definitely not a “good for you” cake, but this was a very special occasion. Everyone loved it, too! My nieces especially enjoyed picking off and eating the Nilla wafers.
esay cooking by The cook

19/09/2024

MINI STRAWBERRY CHEESECAKE TACOS 😋😋
Ingredients
5 8 inch Tortillas about 20 rounds
1 cup graham cracker crumbs
1/4 cup butter melted
1 cup strawberries chopped
1/4 cup sugar
2 tsp water
1 tbsp corn starch
1 tbsp cold water
1 cup heavy cream
1 cup cream cheese softened
1 tsp lemon zest
1 tsp vanilla
1/4 cup powdered sugar
Directions
Pre-heat oven to 400F. Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 20 shells. Dip each into melted butter then coat in graham cracker crumbs.
Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 10 minutes until just golden brown. Let cool in pan.
Make the strawberry Filling: In a small pot pour water, add sugar and strawberries. Bring to a boil and reduce to a simmer to soften the strawberries.
Dissolve cornstarch in water and pour into strawberry mix and bring to a boil, stirring constantly (mixture will be slightly chunky). Remove to cool completely.
Beat cream cheese, heavy cream, powdered sugar, lemon zest and vanilla for 2 minutes, using medium speed, until it thickens. Chill in the fridge for 30 minutes. Transfer to a piping bag.
Fill the taco shells with cream cheese filling and top with 1/2 tsp strawberry filling. Sprinkle with additional graham cracker crumbs, optional!