2 10 3/4oz cans of cream of chicken
1 10oz can of dice tomatoes and green chilies
12 6in corn tortillas
3 cups of cooked chicken
1 cup shredded Mexican cheese blend


Preheat oven to 350 degrees
Combine the 3 cans and mix them up, then set aside
Chop up the tortillas into bite sized pieces.
Layer 1/3 of the tortillas onto the bottom of a 3 quart pan
Place half of the chicken on top of the tortillas
Then spoon 1/2 the soup mixture on top of the chicken
Repeat layers and top with the rest of the tortilla strips.
Cover and bake for 40 minutes
Top with cheese and bake an additional 5 minutes until the cheese melts


56 ounces canned pineapple juice
2 cups granulated sugar
3/4 liter everclear grain alcohol or vodka


Add pineapple juice and sugar to crock-pot.
Cook on LOW for 2 hours with lid slightly ajar.
Allow mixture to cool completely before adding in Alcohol.
Add in alcohol and mix well.
Pour mixture into 4 Quart Canning Jars.
Add lids and rings to jars.
Store in a cool dry place.

Peanut Butter Buttermilk Biscuits

Prep time: 25 minutes
Cook Time: 12 minutes
Total time: 37 minutes
Yield: 10 (2 1/2-inch) biscuits


2 cups unbleached all-purpose flour, plus about 1 tablespoon extra for dusting and rolling
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons chilled salted butter, cut into small pieces
1/4 cup Smooth Operator peanut butter, plus more for serving
1 cup well-shaken low-fat buttermilk
3 tablespoons granulated sugar


1. Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together 2 cups of the all-purpose flour, baking powder, and salt. Cut in butter with either a pastry blender or fork until the mixture resembles coarse crumbs. Alternately, you can place dry ingredients into a food processor, and pulse in the butter.

3. Combine 1/4 cup Smooth Operator peanut butter, buttermilk, and sugar in a medium bowl, whisking until well-blended. Add buttermilk mixture to flour mixture; stir just until the dry ingredients are moistened. Dough will be slightly dry and crumbly.

4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Do not overwork dough.

5. Roll dough to a 1/2-inch thickness. Fold dough in half. Re-roll dough to a 1/2-inch thickness. Fold dough in half once again, and gently roll to a 3/4-inch thickness (the folding & rolling technique creates the light flaky layers).

6. Cut dough with a 2 1/2-inch biscuit cutter or a drinking glass to form 6 dough rounds. Place dough rounds, 1 inch apart, onto a baking sheet lined with a silicone baking mat or parchment paper.

7. Gently roll out remaining dough to a 3/4-inch thickness, and cut out 4 more rounds. Add dough rounds onto the prepared baking sheet. Any remaining dough scraps can either be baked as is, or rolled out a third time to create additional biscuits.

8. Bake at 375°F for 10-12 minutes or until lightly golden around the edges. Do not over-bake. Remove from pan; cool for 2 minutes on a wire rack. Serve warm, and spread with additional peanut butter.

Peanut Butter Cookies


1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 cup creamy peanut butter
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt


1. Preheat oven to 375 degrees F.

2. Cream the butter, shortening, and sugars. Blend in the eggs and vanilla. Add peanut butter, mix till smooth and creamy. Add dry ingredients and stir (by hand) until well blended.

3. Roll dough into balls. Place 2-3 inches apart on cookie sheets. Make criss-cross pattern with fork.

4. Bake 6-8 minutes until set, but not hard. Do not over bake. Remove from cookie sheet to cooling rack.

Chicken Parmigiana


4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups bread crumbs
1 cup vegetable oil or pure olive oil
Tomato Sauce
1 lb fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan


1. Preheat oven to 400 degrees F.
2. Season chicken on both sides with salt and pepper. Dip each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then cover in the bread crumbs.
3. Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan.
4.  Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes.

Salted Caramel Shortbread


For the shortbread
185 gbutter
75 gcaster sugar
250 gplain flour (or 220g flour and 30g ground rice
For the caramel filling
185 gbutter
75 gcaster sugar
3 tbspgolden syrup
390 gcan sweetened condensed milk
1/2-1 tspsalt (to taste)
For the chocolate topping
150 gplain chocolate


Butter a 18x27cm (7x11in) baking tray and line with baking parchment. Preheat the oven to 180C/Gas 4.

In a food processor, whizz together the butter and sugar until light and creamy. Add the flour and pulse until just mixed, don't over process. You can also do this by hand in a large bowl with a wooden spoon.

Tip the shortbread mixture into the prepared tin and press down evenly. Bake in the oven for around 20 minutes until crisp and golden. Set aside to cool.

Pour the condensed milk into a pan and add the butter, sugar and golden syrup. Heat on medium, stirring, until the butter and sugar have melted, then turn the heat up until the caramel is bubbling. Cook, stirring all the time, for about 5 minutes until dark golden. Stir in the salt.

Pour the caramel on to the cooled shortbread, making sure it goes right to the edge on all sides, then bang on the surface to release any air bubbles and help to flatten. Leave to cool completely.

Melt the chocolate in a pan on a very low heat and pour over the top of the caramel, smooth and spread evenly then leave to cool slightly. Use a sharp knife to cut into squares then leave to cool completely until the chocolate is hard before removing from the tin.



(This Recipe is For 2 Pies)
6 Eggs well beaten
2 Tbs of Flour (heaping)
2 Sticks of Butter
2 Tsp of Vanilla
1 Cup of Whole Fat Buttermilk
3 Cups of Sugar
2 uncooked thawed deep dish shells

How to make this recipe

Mix at room temp and pour into unbaked pie shells. Bake in hot 350 oven for 10 min then drop temp to 300 and bake 30 - 45 min till custard is ready. This is a very rich pie and we love it that way. I took step by step pictures for y’all. Hope you will enjoy this recipe as much as we do.



1/2 lb. breakfast sausage
3 green onions, chopped whites and greens
4 eggs
1/2 C. milk
3 frozen shredded hash brown patties
1 1/4 C. shredded Colby jack cheese

How to Make It

Brown and crumble the sausage in a skillet. Drain off any grease and spoon the sausage into the bottom of a 9x9 baking dish. Sprinkle half of the green onions over the sausage. Whisk together the eggs and milk, pour over the sausage. Top with 1 C. of the cheese. Place the hash browns on a plate and pop in the microwave for 30 seconds to soften enough to cut. Cut each patty into 6 pieces. Place on top of the cheese. Bake in a 350 degree oven for 25 minutes. Remove and top with remaining cheese and green onions, return to the oven for 5 mins.

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1 lb. ground beef
1 can Hunt’s spaghetti sauce
1 can tomato sauce, 15 oz
1 onion, diced
about 2 cups Mozzarella

generous shakes of oregano, basil, salt and pepper (optional)

8 oz spaghetti (the picture shows 16oz., but you only need 8oz)

How to make it

Brown the meat with the onion.  Drain the fat and rinse under hot water.  Cook the spaghetti according to the package directions.  Drain and stir it together with the meat, sauces and extra spices.  Put it into a casserole dish and top with cheese.  Bake at 350 degrees for about 30 minutes, or till hot and bubbly


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

How to make it

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 mins before removing to a wire rack to cool completely

7 Up Pound Cake

1 1/2 C Butter, softened
3 C Sugar
5 Eggs
1 t Vanilla Extract
2 t Almond (or Lemon) Extract
3 C All-purpose Flour
1 C Sprite, 7-UP, Or Sierra Mist

How to make it 

Preheat oven to 350 degrees.
Cream butter. Add sugar, 1 cup at a time, beating for a minute before adding and scraping the sides of the bowl after each addition.   
Once all the sugar is added, continue to beat for an additional 4 minutes.  Add eggs, 1 at a time, mixing after each addition. 
Add the extracts and mix well. 
Add  the flour and soda alternately, starting and ending with the flour, mixing well after each addition and continuing to scrape the sides of the bowl.
Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is firm.  
If using a loaf pan, this will fill two pans, bake for 50-60 minutes, until the cake is firm.


1&1/4 Lbs.- Hamburger
1- Large Onion
1/2- C. Sugar
1/2- C. Chili Powder
1/2- C. Ketchup
1&1/2- C. Water

How to make it :

Chop Onion
Mix Hamburger & Onion in skillet
Brown Hamburger & Onion until Hamburger is done.
Put mixture back in skillet and add remaining ingredients.
Simmer 1 hour, stirring occasionally.
Serve on Hot Dogs.
Can be frozen until ready to use

Cast Iron Skillet Mac N Cheese


3 cupswhole milk divided
2 cupsuncooked elbow macaroni
1/2 Tbsp.Salt
1/2 Tbsp.Pepper
1 cupshredded, cheddar cheese
1 cupshredded, mozzarella cheese
1 cupseasoned panko bread crumbs
Cooking spray +


Combine 2 cups of milk, macaroni, salt and pepper in a skillet over medium-heat. Bring to a boil, stirring constantly to prevent sticking, then turn the heat down to medium-low heat and cook, stirring, until milk has reduced to a thick sauce.
Add the remaining 1 cup of milk and cook until pasta is al dente and milk has reduced by about half.
Add the cheddar and mozzarella, stirring until cheese is melted and pasta is evenly coated.
Sprinkle the bread crumbs evenly across the top of the Mac N cheese, using your hand press them down into the crevices. Spray the bread crumbs with cooking spray in a circular motion for about 4 seconds to coat them evenly.
Broil on high until bread crumbs are golden brown and toasty, about 5 minutes, watching carefully to make sure the bread crumbs don't burn. Serve and enjoy!

30 minutes cook time, Serves 4 people

Cheesy Stuffed Meatballs


1 lblean ground beef
1 lbground Italian sausage
5 sticksmozzarella string cheese, cut into 6 pieces each
1/2 cupItalian bread crumbs
1/4 cupmilk
1/2 cupgrated parmesan cheese
to tastesalt, pepper, garlic powder, onion powder, & Italian seasoning (oregano, basil & parsley) 


Preheat oven to 350°F. In a large bowl, mix together beef & sausage slightly with a fork. In another, small bowl mix bread crumbs, milk & any extra desired herbs & spices. Let bread crumbs soak about 5 minutes, then stir in parmesan cheese & add mixture to meats. Fluff all ingredients with fork until just combined.
Cut string cheeses into 6 pieces each, about an inch long. Take about a golf ball sized hunk of meat & roll lightly into a ball. Stuff one cheese nugget into meat & push meat around it. Roll into a ball, just a little tighter, making sure cheese stays as covered as possible.
Place meatballs into a greased, glass, 13x9 inch casserole dish/cake pan. Bake at 350°F for about 30 minutes, until golden brown & cooked through. Serve with sauce on noodles, or in your favorite sturdy sandwich roll with more cheese on top. I added the meatballs to simmering sauce for another 20-30 minutes & they came out amazing! :)

Sweet and Sour Chicken

1 lb. boneless skinless chicken breast
1/2 cup corn starch
Salt and Pepper
2 eggs, beaten
1/2 cup vegetable oil
3/4 cup sugar
4 tablespoons ketchup
1/2 cup distilled white vinegar
1 Tablespoon low sodium soy sauce
1 teaspoon garlic salt
1/2 teaspoon red pepper flake
Sesame seeds

How to make it

Preheat oil in a sauce pan over medium heat and preheat oven to 325 degrees. Cut chicken into 1 inch chunks. Place corn starch, salt and pepper and diced chicken into a 1 gallon plastic ziplop bag and shake to toss. Using a slotted spoon, shake of excess cornstarch and place chicken in a shallow baking dish. Coat chicken in beaten eggs and toss to coat. Cook chicken in the oil for 2-3 minutes on either side. While chicken is cooking, mix together sugar, ketchup, vinegar, soy sauce, garlic salt and red pepper flake. Using a slotted spoon, transfer fried chicken into a greased baking dish. Coat chicken with 3/4 of sauce mixture. Cook in oven for 45 minutes, stirring ever 15 minutes. Pour excess sauce onto chicken when done. Serve over hot white rice. Enjoy!

Cheeseburger Egg Rolls

1 lb ground turkey or beef
6 dashes Worcestershire sauce
1/2 Tablespoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
6 slices American cheese
12 egg roll wrappers, room temperature
Olive oil
Sesame seeds

How to make it

Preheat oven to 350 degrees. In a large skillet, brown ground meat over medium high heat. When the meat is browned and cooked through, season with Worcestershire sauce, salt, onion powder, garlic powder and pepper. Remove from heat. Start wrapping rolls by laying an egg roll wrapper on a work surface. Place 1/2 of a slice of American cheese from corner to corner on the wrapper. Top with 3 tablespoons of ground meat. To roll the wrapper, fold over the corners over the ground meat. Next, fold the bottom corner over the already folded sides and start to roll. Seal the one remaining corner with water and finish rolling. Lay finished roll on a baking sheet seal side down. Repeat until the rest of the meat is gone, about 12 rolls. Brush with olive oil and sprinkle with sesame seeds. Place in preheated oven and bake for 15 minutes or until golden brown. Serve with mustard or barbecue sauce and enjoy!

Cranberry, Caramelized Onion & Cheese Spread


1 8-ounce package cream cheese, softened
1 4-ounce package crumbled blue cheese, room temperature
1 cup (4 ounces) finely shredded Cheddar cheese, room temperature
2 teaspoons vegetable oil
1 medium sweet onion, sliced, quartered
1 teaspoon sugar
1 cup Fresh or Frozen Cranberries
1/4 cup sugar
1/4 cup water
1 tablespoon balsamic vinegar
1/4 cup coarsely chopped pecans (optional)


Combine cream cheese and blue cheese in a medium mixing bowl; beat with electric mixer until smooth and creamy. Add Cheddar cheese; beat until well blended. Spread in shallow serving bowl. Cover; refrigerate at least 1 hour to blend flavors.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion; cook and stir 2 to 4 minutes or until tender. Reduce heat to medium-low; stir in 1 teaspoon sugar. Cook for 10 to 12 minutes or until onion is soft and golden, stirring occasionally. Remove onion from skillet; set aside,

In same skillet, combine cranberries, remaining sugar and water. Cook over medium heat about 5 minutes or until cranberries pop and mixture thickens, stirring occasionally. Stir in vinegar and onions. Cool slightly.

To serve, bring cheese spread to room temperature. Spoon cranberry mixture over cheese spread; sprinkle on pecans. Serve with assorted crackers.

Patty Melt

1 lb ground beef
1 med onion, half grated and half sliced
1/4 tsp. garlic powder
1 egg, lightly beaten
1 tsp. salt
1 tsp. pepper
2 dashes of Worcestershire
8 slices of bread
8 slices of cheese Cheddar, Provolone, Muenster)
4 Tbsp. soft margarine/butter

How to make it

In a medium bowl, lightly beat the egg, add the seasonings, add the beef and grated onion. Mix until combined.
Form into thin patties. Spread butter on one side of each slice of bread.
Heat a large heavy skillet over medium-high heat. Cook the burgers about 3 minutes on each side. Drain on paper towels. Drain the grease from the skillet. Grill the sliced onions with a dash of Worcestershire for a few minutes on each side then set aside.
In the same skillet, place 4 slices of bread, butter side down. Top each with a slice of cheese, some onions and a burger. Top with remaining slices of cheese, if using, and bread, butter side up.
Cook each sandwich until golden brown, about 2 minutes per side.
Makes 4 to 6 burgers.

Olive Oil Cake – Ladi Tourta

Bottom of Form


3 large eggs, beaten
2 cups granulated sugar
12 ounces extra-virgin olive oil
10 ounces milk
2 ounces orange liqueur
2 ounces fresh orange juice
3 teaspoons lemon zest
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
4 ounces blanched almonds, finely chopped
Powdered sugar, for garnish


Preheat oven to 350 degrees F. Butter a 10-inch cake pan.
In a large bowl, whisk together the eggs, sugar, olive oil, milk, liqueur, orange juice, and lemon zest. Sift together the flour, baking soda, baking powder, and salt. Mix the dry mixture into the wet mixture. Whisk until well blended. Fold in the almonds.
Pour the mixture into the buttered cake pan. Bake for 1 hour. Place on a rack to cool. Run a knife around the edges and place it on a plate. Sprinkle with powdered sugar and serve.

Corn dip

Aunt Sue Sue
2 Cans Mexi or Fiesta Corn, Drained
1 cup sour cream
1 cup mayonnaise
2 cups shredded cheddar cheese
1/2 cup chopped green onions
1 can chopped green chilies
1/2 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder
1/2 tsp cumin
2-3 jalapenos to taste

How to make it

Mix together and chill. Serve with Frito's, tortilla chips or wheat thins.

Strawberry Birthday Cake

1 box white cake mix
3 tablespoons flour
3-ounce package strawberry gelatin
1 small (10-ounce) package frozen strawberries
1 cup vegetable oil
4 eggs
1/2 cup cold water
Fresh strawberries for garnish

Thaw strawberries and reserve liquid for icing.

How to make it

Combine cake mix, flour and gelatin. Add oil. Beat in eggs. Add water and strawberries. Mix well.

Pour batter into one 10-inch Bundt cake pan, two 9-inch round cake pans or three 8-inch round cake pans, which have been greased and floured. Bake in 350-degree oven for 40 to 50 minutes. Ice and top with fresh strawberries.

Simple Strawberry Icing (Original Recipe)
2 tablespoons butter
2 to 3 tablespoons strawberry juice
1 cup powdered sugar

Melt butter and add strawberry juice. Mix in powdered sugar until the desired consistency for either drizzling or spreading.

Cream Cheese Icing

This is the recipe I used instead, I like more flavor than boring powder sugar

1 Stick butter

1 8oz package cream cheese

1 box powder sugar

1 tsp vanilla

5-6 mashed fresh strawberries

Cream butter and cream cheese, slowly add powder sugar and then strawberries and vanilla, may need to add more sugar because the strawberries will give off some moisture if the icing is too thick add 1 tsp of milk at a time.

Strawberries and Cream Cake


1 1⁄4 cups cake flour (5 ounces)
1 1⁄2 teaspoons baking powder
1⁄4 teaspoon table salt
1 cup sugar (7 ounces)
5 large eggs, room temperature (2 whole and 3 separated)
6 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons water
2 teaspoons vanilla extract
Strawberry Filling

2 lbs fresh strawberries, washed, dried, and stemmed (medium or large, about 2 quarts)
4 -6 tablespoons sugar
2 tablespoons kirsch or 2 tablespoons cherry flavored liqueur
1 pinch table salt
Whipped Cream

8 ounces cream cheese, room temperature
1⁄2 cup sugar (3 1/2 ounces)
1 teaspoon vanilla extract
1⁄8 teaspoon table salt
2 cups heavy cream


Adjust oven rack to lower-middle position and heat oven to 325 degrees.
Grease and flour round 9 by 2-inch cake pan (pan must be at least 2" high!) or 9-inch springform pan and line with parchment paper.
Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl.
Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.
In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes.
With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds.
Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain.
Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes.
Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment.
Invert cake again; cool completely, about 2 hours.
Halve 24 of best-looking berries and reserve.
Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally.
Strain juices from berries and reserve (you should have about 1/2 cup).
In workbowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups).
In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes.
Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine.
Set aside until cake is cooled.
When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment.
Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed.
Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).
Using large serrated knife, slice cake into three even layers.
Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer.
Pour 1/2 of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake.
Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge.
Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge).
Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top.
Spread remaining whipped cream over top; decorate with remaining cut strawberries.
Serve, or chill for up to 4 hours.

Garlic Shrimp Orzo Salad


1 cup Bell Pepper, chopped
1/2 cup Red Onion, chopped
2 cups Shrimp, pre-cooked, tails off
1/4 cup Parmesan
3 tablespoons NOW Foods Coconut Oil Infused with Garlic
1 1/2 cup Orzo
4 quarts Water
Pepper to taste


Cook Orzo according to package directions
Heat Coconut oil to medium-high in a sauté pan
Add shrimp to sauté pan and cook 1-2 minutes
Add onion, bell peppers, and pepper to sauté pan with shrimp
Cook until shrimp is warmed and onion and peppers are slightly softened
In last minute, add parmesan to sauté pan
Top Orzo with shrimp sauce and enjoy!

Cinnamon Roll Bites with Cream Cheese Frosting


2 cupall-purpose flour
1 tbspbaking powder
1/2 tspsalt
1/2 cupbutter (cold)
3/4 cupmilk (cold)
Cinnamon Coating

1 tbspcinnamon (or more if you'd like)
1/4 cupgranulated sugar
1/4 cupbrown sugar

3 tbspcream cheese (room temperature)
3 tbspgranulated sugar
3 tbspmilk
1 1/2 tbsplemon juice
1 tbspmaple syrup (optional) 

How to make it :

Preheat oven to 350°F.
Sift and add all-purpose flour, baking powder, salt into a bowl.
Cut cold butter into small cubes and add to the dry ingredients.
With a spatula or dough cutter (or even with a fork) cut butter into small pieces until pea size.
When butter is cut and mixed with flour, add cold milk. You're going to roll the dough into small balls, so add more milk or flour if you'd like.
Mix well until all ingredients for the dough are combined.
Set the dough to a side, combine cinnamon, granulated sugar, brown sugar in another bowl.
Stir it well so cinnamon is evenly distributed.
Roll the dough into small balls using your hands, coat the balls with cinnamon-sugar mixture.
Place the coated balls in a buttered pie pan (or really, any flat pan).
Bake for 25 minutes.
Your cinnamon balls should be golden brown and crispy. If not, bake for couple minutes more.
Take them out of oven and set aside to let them cool. While they are cooling, we'll make the frosting. (But if you prefer to drizzle when the cinnamon balls are hot, make the frosting while baking). Cooling makes the balls to keep crispness even after frosting.
Combine softened cream cheese, lemon juice, sugar, milk, and maple syrup(optional) in a bowl.
Mix well and check the consistency. You can use an electric hand mixer. But I just used a spatula. You can add more milk or cream cheese for your preferred consistency.
Drizzle it over the cinnamon balls.
(Secret) you can roll the balls and coat them with remained cinnamon coating mixture before frosting is dried! Extra sugary and yummy!



1/2 kilo beef cut to cubes 
6 onions small sizes cut to quarters
<<for spices >>>
1 teaspoon cinnamon
1 teaspoon  seasoning
2 tablespoons olive oil 
1 tablespoon vinegar 

Method  :  roast beef in oven with spices Recipe 

 mix all spices  in  a boil  
then add to it spices and leave it for 4 hours 
and in oven dish put onion and put on it the beef cubes 
you can add to it the Parmesan cheese to get the same result in the picture 
and present it  hot with American bread.



Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.
Yes we still need carbs in our diet even when we are trying to lose weight so this is a great way to stick with portion control!!!

How to Make It

Also remember there are varying sizes in muffin pans so you can choose the serving size!! Using mini muffin tins you can turn this into a healthy alternative to chips or wedges too. You still get the soft potato centre with the crunch on the outside without all the fat!!!!

Cranberry Orange Cookies

1 cup butter, softened 
1 cup white sugar 
1/2 cup packed brown sugar 
1 egg 
1 teaspoon grated orange zest 
2 tablespoons orange juice 
2 1/2 cups all-purpose flour 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
2 cups chopped cranberries 
1/2 cup chopped walnuts (optional) 
1/2 teaspoon grated orange zest 
3 tablespoons orange juice 
1 1/2 cups confectioners' sugar

How to make it

Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Prep 20 minutes

cook 14 minutes

Apple Butter Spice Cake


1 cup packed brown sugar 
1 teaspoon ground cinnamon 
1/2 teaspoon ground nutmeg 
1/2 cup chopped pecans


2 cups all-purpose flour 
1 teaspoon baking powder 
1 teaspoon baking soda 
1/2 teaspoon salt 
1/2 cup butter, room temperature 
1 cup white sugar 
3/4 cup apple butter 
1 teaspoon vanilla extract 
1/2 cup whole bran cereal or wheat germ 
1 cup sour cream 
2 eggs, room temperature

How to make it

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg, and chopped pecans.
Sift together the flour, baking powder, baking soda, and salt.
Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add apple butter, vanilla, and wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition.
Pour half the batter into the prepared pan; sprinkle with half of the topping. Pour remaining batter into pan and top with the rest of the topping.
Bake in the preheated oven until a tester inserted in the center comes out clean, about 40 minutes.

prep 25 minutes

cook 40 minutes

Potato Chip Cookies

1 pound butter, softened 
1 1/2 cups white sugar 
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour 
1 1/2 cups crushed potato chips 
2 eggs 

How to make it

Preheat oven to 350 degrees F. Lightly grease cookie sheets.
Cream together the butter, sugar, eggs and vanilla.
Mix in the flour and potato chips and stir well.
Drop by teaspoon onto cookie sheets about 2 inches apart. Bake for 12 to 15 minutes.

Brats and Beer Recipe

1 dozen brats
Beer, to cover
1 medium large sweet onion
2 ounces (1/2 stick) butter

How to make it

Place brats in a Dutch oven with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard.