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Showing posts with label Sweet. Show all posts
Showing posts with label Sweet. Show all posts

Friday, April 19, 2024

Crispy Black Bean Tacos




  • 2 (14-oz each) cans black beans, rinsed and drained
  • 2 tablespoons taco seasoning
  • 1/3 cup salsa
  • Juice of 1 lime
  • 1 1/2 cups Monterey Jack cheese, grated
  • Small flour tortillas
  • Olive oil, as needed
  • Kosher salt and freshly ground black pepper, to taste


In a food processor, pulse the black beans, taco seasoning, salsa, and lime juice until finely chopped and well combined.
Add a tablespoon of olive oil to a skillet over medium-high heat and cook black bean mixture for 5 minutes, just long enough to cook out some liquid and deepen flavors. Season to taste with salt and pepper.
Spread a few tablespoons of black bean mixture in each tortilla and top with Monterey Jack cheese. Fold tortilla in half.
To cook on stovetop: Heat some olive oil in a skillet over medium heat. Cook tacos on both sides until crispy and golden brown, 3-4 minutes per side.
To bake: Brush each side of taco with olive oil and arrange on a sheet pan. Bake in a pre-heated 450°F oven for 8-10 minutes. Flip tacos, return to oven and bake 8-10 minutes more. Let stand 3 minutes before serving.
Serve with sour cream, guacamole, cilantro, and/or salsa. Enjoy!





  • 3 large sweet onions
  • 2 cups cheddar cheese, shredded
  • 2 teaspoons ranch seasoning
  • ranch or marinara for dipping

How To Make Cheesy Onion Crisps:

Preheat oven to 375 degrees F and line two cookie sheets with parchment paper. Grease parchment paper for easy removal.
Slice onions into very thin rounds, discarding outer skin. Aim for about 16 rounds.
Arrange 8 piles of the cheddar cheese on each cookie sheet.
Press an onion round on top of each pile then sprinkle with ranch seasoning.
Bake for 11-13 minutes, watching closely, Cook time will vary some based on onion slice thickness.
Allow crisps to cool for 5-7 minutes before removing from sheet.
Serve with marinara sauce or ranch dressing.

Cannoncini stuffed with Italian cream (puff pastry horns)



Cannoncini stuffed with Italian cream (puff pastry horns)


 4 to 6 eggs separated (yolks from whites)

 1 tablespoon corn starch

 100g of sugar

 3 dl of milk

 1 teaspoon of vanilla essence/flavor 400 g of puff pastry (can be purchased)


 Start by beating the egg whites until stiff and set aside.

 Mix the corn starch with the egg yolks, sugar and a little cold milk in a saucepan.  When the mixture is homogeneous, gradually add the rest of the milk and let it boil very gently, stirring constantly with a spoon of thread sticks, and let it boil slightly.  Add spoonfuls of the reserved firm whites, and continue cooking until light and creamy.  Remove from the heat, add the vanilla essence and let cool.  Meanwhile, roll out the puff pastry and cut into long strips about 3 cm wide.  With strips of puff pastry, wrap around small conical molds (or make cones with aluminum foil, is an alternative to cone molds), overlapping the strips and making them adhere.  Brush with egg yolk so that the puff pastry is well connected and does not fall.  Bake the cornucopias (only the puff pastry rolled into the cone molds), very hot (200°C), for about 15 minutes.  Before passing the oven tray with cold water or put parchment paper.  When the puff pastry is slightly golden, remove the

 cornucopias from the oven.  Let cool slightly

 and remove molds or aluminum foil.

 Finally, fill the cornucopias with cream

 who prepared previously.  If desired, sprinkle with powdered sugar or ground cinnamon.

Thursday, April 18, 2024

French Silk Slab Pie




  • 2 9-inch pie crusts, softened


  • 10 oz bittersweet chocolate, plus more for topping
  • 4 eggs
  • 1 1/3 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 1/2 cups heavy whipping cream
  • 1/3 cup powdered sugar


Preheat oven to 350°F and grease a half sheet pan with nonstick spray. Set aside.
On a lightly floured surface, stack pie crusts on top of each other and roll out into a rectangle that’s slightly larger than your baking pan. Place crust in pan, pressing into the corners, cut off excess dough, and crimp.
Line crust with parchment paper and fill with pie weights or dried beans. Bake until slightly golden, about 15-17 minutes. Remove from oven and let cool completely before filling.
In a microwave-safe container, melt the chocolate in 30-second increments, stirring in between, until nearly melted. Then, stir until completely melted. Set aside.
In a medium saucepan, whisk sugar and eggs together. Reduce heat to low, and stirring constantly, heat until sugar has dissolved and mixture coats the back of a spoon, about 5 minutes.
Remove from heat and stir in the melted chocolate and vanilla extract until smooth. Let cool until warm, stirring occasionally.
While chocolate cools, add butter to a mixing bowl and beat until light and fluffy, 2-3 minutes. Gradually pour in the chocolate mixture, then beat on high until light and fluffy, about 5 minutes. Set aside.
In a separate bowl, beat the heavy cream with an electric mixer until it starts to thicken. Add powdered sugar and continue beating until stiff peaks form.
Fold 1 1/2 cups of the whipped cream into the chocolate mixture and reserve the rest for topping.
Spread chocolate mixture into cooled pie crust and chill until set, 1-2 hours. Top with remaining whipped cream and garnish with chocolate shavings, if desired, before serving. Enjoy!





  • 4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 1/4 cups unsalted butter, chilled (2 1/2 sticks)
  • 1/2 cup ice water, plus more as needed


  • 4 cups apple pie filling (canned is fine)


  • 1 cup powdered sugar
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla
  • 2 tablespoons whole milk

How To Make Chicago-Style Bakery Apple Slices

For the pie dough:
In a large bowl, stir together the flour, sugar, and salt.
Remove one stick of butter from the fridge and using a cheese grater, grate butter over the flour mixture. If butter gets too soft, place in the freezer until firm again and start on the next stick of butter. Continue grating until all butter is used, stirring into the flour mixture in between sticks.
(Alternatively, you can cube or slice the butter and cut in using a pastry blender or two forks.)
Create a well in the center of the flour mixture and add the 1/2 cup ice water. Using a fork, toss quickly to combine.
Refill ice water container, then drizzle in 2 tablespoons of cold water at a time, stirring after each addition, until dough is moist and holds together easily. Try not to add any more water than you need to — dough shouldn’t be sticky. You should be able to see small pieces of butter throughout the dough.
On a lightly floured work surface, quickly and gently knead dough just to bring it together. Divide in half, then flatten each half into a 1-inch thick rectangle.
Wrap each rectangle in plastic wrap and chill at least 30 minutes.
When ready to bake, preheat oven to 400°F and set aside a 9×13-inch jelly roll pan.
Lightly dust a work surface with flour, then roll out one rectangle of dough roughly the same size as jelly roll pan. Press into the bottom of the pan.
Spread apple filling over the pie dough.
Roll the remaining rectangle of dough out to the same size, then pick up and lay on top of the apple filling. (You can also use a rolling pin to roll the dough up to make transferring easier.) Pinch edges of dough together but don’t worry too much about sealing completely.
Slice a few vents in top crust to release steam, then bake until crust is golden brown, about 40 minutes, rotating pan halfway through. Remove to a wire rack to cool.
When pie has cooled, make the glaze:
Beat together the sugar, butter, vanilla, and milk until smooth, then spread glaze over the top of the crust evenly. Let set and harden, then slice into squares and serve. Enjoy!

The most incredible Strawberry Cake you’ll ever taste




For the Cake:

  • 3 cups of premium all-purpose flour 🌾
  • 2 cups of succulent fresh strawberries, pureed πŸ“
  • 1 cup of European-style unsalted butter, softened 🧈
  • 2 1/2 cups of pure cane sugar 🍚
  • 1 cup of luxurious whole milk πŸ₯›
  • 4 large eggs, room temperature πŸ₯š
  • 2 teaspoons of pure vanilla extract 🌿
  • 1 teaspoon of extravagant strawberry extract πŸ“
  • 1 tablespoon of baking powder πŸ’¨
  • 1/2 teaspoon of Himalayan pink salt πŸ”️

For the Cream Cheese Frosting:

  • 16 ounces of premium cream cheese, softened πŸ§€
  • 1 cup of European-style unsalted butter, softened 🧈
  • 6 cups of opulent confectioners’ sugar 🍰
  • 1 teaspoon of pure vanilla extract 🌿


For the Cake:
Preheat the Oven to Culinary Perfection: Set the temperature to 350°F (175°C) and grease and flour three 9-inch round cake pans.
Strawberry Symphony: Puree the succulent fresh strawberries until smooth and set aside.
Creamy Elegance: In a bowl, cream together the European-style unsalted butter and pure cane sugar until light and fluffy.
Eggstravaganza: Add the eggs, one at a time, beating well after each addition. Incorporate the pure vanilla extract and extravagant strawberry extract.
Strawberry Embrace: Alternate adding the pureed strawberries and the dry ingredients (all-purpose flour, baking powder, and Himalayan pink salt), beginning and ending with the dry ingredients. Mix until just combined.
Milk Indulgence: Gradually add the luxurious whole milk to the batter, ensuring a smooth and velvety consistency.
Divine Divisions: Divide the batter evenly among the prepared cake pans and smooth the tops.
Bake to Radiance: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
For the Cream Cheese Frosting:

Creamy Confluence: In a separate bowl, whip together the softened premium cream cheese and European-style unsalted butter until smooth and fluffy.
Sweet Ascendance: Gradually add the opulent confectioners’ sugar and pure vanilla extract, beating until the frosting achieves a luscious and spreadable consistency.
Layered Luxe: Once the cakes are cooled, generously spread the cream cheese frosting between the layers and over the entire cake, creating a visual and gustatory masterpiece.
Strawberry Garnish: Decorate the cake with additional fresh strawberries for a finishing touch of elegance.
Serve with Grandeur: Slice and serve this Most Incredible Strawberry Cake with a sense of culinary pride and delight.

Frequently Asked Questions (FAQs):

Q1: Can I use frozen strawberries instead of fresh for the puree? A: Absolutely! Thaw and drain the frozen strawberries before pureeing them for a convenient alternative.

Q2: Can I make this cake ahead of time? A: Certainly! Prepare the cake layers and frosting separately, refrigerate, and assemble when ready to serve for a fresh, delightful experience.

Q3: Can I add other berries to the cake for variety? A: Absolutely! Experiment with a mix of berries to add a delightful burst of flavors and colors to your cake.

Indulge in the culinary masterpiece that is our Most Incredible Strawberry Cake, where every bite is a celebration of opulence and taste! πŸ“πŸ°πŸŒŸ

Spicy & Creamy Cajun Corn on the Cob: A Must-Try Recipe!




  • 4 ears of corn, husked
  • 2 tablespoon olive oil
  • Salt and pepper, to taste
  • 4 tablespoon mayonnaise (I used vegan mayo for a healthier twist)
  • ⅓ cup sour cream or Mexican crema
  • 1 ½ teaspoon cajun spice
  • 1 ½ teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon cilantro, finely chopped
  • ½ cup feta or cotija cheese, crumbled
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chipotle or chili powder (optional, but recommended for that extra kick)


Prepare the Grill: Preheat your grill to medium-high heat. While it’s heating, brush each ear of corn with olive oil and season with salt and pepper.
Grill the Corn: Place the corn on the grill and cook, turning occasionally, until it’s charred and tender. This should take about 10-15 minutes.
Mix the Cajun Cream: While your corn is grilling, mix together the mayonnaise, sour cream (or Mexican crema), cajun spice, smoked paprika, onion powder, and garlic powder in a bowl. Make sure it’s well combined.
Dress the Corn: Once your corn is grilled to perfection, remove it from the grill and immediately brush each ear with the spicy cajun cream mixture.
Add the Toppings: Sprinkle the coated corn with crumbled feta or cotija cheese, chopped cilantro, and drizzle with lime juice. For those who love a fiery kick, a sprinkle of chipotle or chili powder is the way to go.
Serve and Enjoy: Present your masterpiece on a platter and watch as it becomes the star of your meal. Dive in and enjoy the mix of smoky, creamy, and spicy flavors. It’s truly a taste sensation!
Pro Tip: If you’re not a fan of the grill, you can also boil or steam the corn until tender. Just make sure to char it slightly on a stovetop or with a kitchen torch for that smoky flavor.

How To Store Leftovers:

Wrap individual corn cobs in plastic wrap or aluminum foil.
Store in the refrigerator for up to 3 days.
To reheat, you can microwave for 1-2 minutes or warm them on the grill or in the oven until heated through.
Hints & Hacks:

If you’re short on time, you can buy pre-mixed Cajun seasoning instead of making your blend.
For those who like it extra spicy, consider adding a touch of cayenne pepper to your spice mix.
Corn can also be cooked in the oven: just roast at 400°F for 20-25 minutes, turning occasionally.
Serving Suggestions:

Pair your Cajun Corn on the Cob with grilled chicken, BBQ ribs, or a zesty shrimp boil. Throw in a refreshing summer salad and you’ve got yourself a feast!

Frequently Asked Questions (FAQs):
Can I make this recipe ahead of time?
Yes, you can grill the corn ahead of time and then simply warm it up when you’re ready to serve, followed by adding toppings.
What if I don’t have a grill?
You can roast the corn in the oven at 400°F for about 20 minutes or until tender.
Can I use regular paprika instead of smoked paprika?
While you can, smoked paprika gives a distinctive smoky flavor that’s hard to replicate.
Did you love this recipe? Make sure to pin it to your favorite Pinterest board to save for later and share with friends!

In conclusion, Cajun Corn on the Cob isn’t just another corn recipe; it’s an experience. Whether you’re hosting a backyard BBQ, a family get-together, or simply want a flavorful side dish for dinner, this recipe is a must-try.

If you tried this recipe, let us know how it turned out! Don’t forget to share your culinary creations on social media with the hashtag #UltimateCajunCorn. Bon appΓ©tit!

Wednesday, April 17, 2024

Creamy Lime Squares



-For The Crust

  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
  • 2/3 cup almond flour or ground nuts (any you prefer)
  • 1 cup (4 ounces) graham-cracker crumbs
  • 1/4 cup sugar
  • 1 tablespoons grated lime zest

-For The Filling

  • 2 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup fresh lime juice (around 5 medium limes)
  • 2 tablespoons fresh lemon juice (around 1 medium lemon)

1. Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. (This step is important because it will make it easy for you to remove the parchment paper later.) Line bottom with parchment paper, leaving a 2-inch overhang on two sides.

2. To make the crust: Whisk almond flour/ground nuts with graham-cracker crumbs, sugar, and zest. Mix in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.

3. To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice and lemon juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.

4. Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.

Christmas Cherry Bars




For the Bars:

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 1 tsp salt
  • 4 large eggs
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • 3 cups all-purpose flour
  • 2 cans (21 oz each) cherry pie filling

For the Glaze:

  • 1 cup powdered sugar
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • 2-3 tbsp milk


Preheat oven to 350°F.
Grease a 15x10x1-in. baking pan.
Making the Dough:
In a large bowl, cream together butter, sugar, and salt until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in vanilla and almond extracts.
Gradually add flour to the mixture.
Spread 3 cups of dough evenly in the prepared pan.
Layer with cherry pie filling.
Drop remaining dough in teaspoonfuls over the filling.
Bake for 30-35 minutes or until golden brown.
Cool completely in the pan on a wire rack.
Preparing the Glaze:
In a small bowl, combine powdered sugar, vanilla and almond extracts, and milk to reach desired consistency.
Drizzle the glaze over the cooled bars.
Cut into slices and serve.
Enjoy your homemade Cherry Pie Bars!

Chocolate Eclairs




  • 70 grams butter
  • 1 cup water (250 ml)
  • ¼ teaspoon vanilla extract
  • 1 cup plain flour (sifted) (125 grams)
  • 2 eggs (whisked)
  • 1 additional egg yolk Cream Filling
  • 300 ml thickened cream (a little extra if I prefer more cream)
  • 1 tablespoon icing sugar Chocolate Icing
  • ⅓ cup dark chocolate chips (or milk chocolate if preferred)
  • ⅓ cup thickened cream


Preheat the oven to moderately hot (190 degrees Celsius, fan-forced).
In a saucepan, I’ll heat water and butter until the butter melts, and the mixture begins to boil. I’ll remove it from heat.
I’ll stir in sifted flour (adding flour all at once) and mix briskly using a wooden spoon. Returning to heat for 30 seconds, I’ll continuously stir. Removing from heat, I’ll stir in vanilla extract.
I’ll transfer the mixture to a bowl and let it cool for 10 minutes.
I’ll beat in the egg yolk and then each egg, one at a time until combined. I can use a wooden spoon or the slowest speed on a stand mixer.
Using a 2cm piping nozzle (ideally open star shape) and piping bag, I’ll pipe 6 x 13 cm long eclairs onto baking trays lined with baking paper. Making each end of the eclairs a little fuller, I’ll use a knife or kitchen scissors to finish piping each eclair.
I’ll bake for 25 minutes. Removing from the oven (leaving the oven on), I’ll allow them to cool for 10 minutes.
Cut eclairs in half horizontally with a bread knife, leaving one long edge intact. Return to the oven for 3 minutes, then let them cool on a rack.
Whip thickened cream and icing sugar until stiff peaks form.
Fill each eclair with cream using a 2cm piping nozzle, creating a wave pattern down the length. Place in the fridge.
Place chocolate chips in a bowl. Heat cream in a saucepan until boiling.
Pour heated cream over chocolate chips, stir, and let sit for a few minutes. Stir until combined.
Pour the chocolate topping onto a tray or plate.
Dip the top of each eclair into the glaze, let excess drip off for 30 seconds, then invert and place back on the tray.
Fill any gaps in the glaze with a teaspoon. Refrigerate to set and store

Tuesday, April 16, 2024





  • 2 pkgs refrigerated crescent rolls (do not separate rolls)
  • 2 lbs ground beef
  • 2 tablespoons butter
  • 4 cups green cabbage, shredded
  • 1 large yellow onion, finely chopped
  • 1 1/2 cups Mozzarella cheese, grated
  • Kosher salt and freshly ground pepper, to taste

How To Make Runza Casserole

Preheat oven to 350°F and grease a 9×13-inch baking dish with nonstick spray. Set aside.
Unroll one tube of crescent rolls but do not separate, and place sheet in bottom of prepared baking dish. Bake 5 minutes.
In a large skillet over medium-high heat, season ground beef and cook until no longer pink. Drain fat as needed and push meat to outer edges of skillet.
Add butter to center of skillet. Once melted, add onions, salt and pepper, and cook, stirring for 2 minutes.
Add cabbage and let cook down until wilted, about 5 minutes. Adjust seasoning as needed.
Spread mixture over baked crescent rolls. Top with mozzarella and remaining sheet of crescent roll dough.
Bake until top is golden brown, 20-25 minutes. Let rest 5 minutes before serving. Enjoy!

Traditional Soda Bread




  • 3 1/2 cups all-purpose flour, plus extra for flouring work surface
  • 1 teaspoon baking soda
  • 2 teaspoons salt
  • 1 1/2 cups buttermilk, (make your own by following the ratio of 1 cup whole milk to 1 tablespoon white vinegar)


Preheat oven to 425˚.
In large bowl combine dry ingredients, then slowly add buttermilk until just mixed.
Flour work surface and turn out dough.
Mold into a round shape and cut a large cross into top.
Transfer to baking sheet. Bake for 35 minutes or until golden crust forms on outside. When fully baked loaf should sound hollow when knocked on.




What you need

16 oz sour cream (I know the one in the picture is two 8oz but that’s because the store I went to didn’t have the 16oz of the kind I like)
Real bacon bits. Make sure they are real. I used fake ones one time and it was the WORST thing I have ever tasted.
Shredded cheese. I prefer cheddar jack but I’m sure whatever kind you want to add would work.
A dry ranch packet. They make different flavored ones but I would go with the original.

How To Make The No Name Dip

Just mix all of that together and viola, your dip is done. It looks kind of like throw up but I promise it’s amazing. What I do is add the sour cream and then mix in the ranch. After mixing those together I add in the bacon bits and stir. And after all of that is stirred together I mix in the entire thing of cheese.

Eat with whatever kind of crackers or chips you would like. And try not to eat the entire thing in one sitting. Which I would do if Nick wouldn’t make fun of me. Good thing I don’t live on my own or I would only eat this dip, ice cream, and cookies. Whatev.





  • 1 (8 oz) package cream cheese, room temperature
  • 1 1/2 cups thawed frozen whipped topping, thawed
  • 1/4 cup vanilla Greek or triple cream yogurt
  • 1/4 cup powdered sugar, sifted
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 5 cups chopped ripe fruit (such as pineapple, strawberries, blueberries, melon, mango, and/or grapes)

How To Make Cheesecake Fruit Salad

Combine cream cheese, whipped topping, yogurt, powdered sugar, lemon juice, and vanilla extract in medium bowl using electric mixer. Blend until completely smooth.
In large bowl combine fruit. Pour cheesecake dressing over fruit and toss to combine. Serve immediately or place in refrigerator to chill until serving (up to 2 hours).

Monday, April 15, 2024

Easy Ice Cream Recipe




2 cups heavy cream

1 can (14 ounces) sweetened condensed milk

1 teaspoon vanilla extract

Your choice of mix-ins (chocolate chips, crushed cookies, fruit, etc.) – optional


In a large mixing bowl, whip the heavy cream until stiff peaks form. You can use an electric mixer or do this by hand.

In a separate bowl, combine the sweetened condensed milk and vanilla extract. Mix until well combined.

Gently fold the sweetened condensed milk mixture into the whipped cream. Be careful not to deflate the whipped cream; fold until the mixture is smooth and well incorporated.

If desired, fold in your chosen mix-ins, such as chocolate chips or crushed cookies.

Pour the ice cream mixture into a lidded container or a loaf pan, spreading it out evenly.

Cover the container with a lid or plastic wrap and freeze for at least 6 hours or overnight.

Once fully frozen, your easy and creamy homemade ice cream is ready to be scooped and enjoyed

Sunday, April 14, 2024

Macaroni and Cheese yummy



This homemade Mac and Cheese Casserole is the best you've ever had. Tender noodles in a velvety sauce make the perfectly irresistible dish!!


  • 12 ounces dry elbow macaroni
  • ¼ cup butter
  • ¼ cup flour
  • 1 ½ cups milk
  • 1 cup light cream about 10-12% MF
  • ½ teaspoon dry mustard powder
  • 1 teaspoon onion powder
  • salt & pepper to taste
  • 1 can condensed cheddar cheese soup optional 10.75 ounces
  • 4 cups sharp cheddar divided
  • ½ cup fresh parmesan cheese



  1. Preheat oven to 425°F
  2. Cook macaroni al dente (firm) according to package directions. Drain and run under cold water
  3. Melt butter over medium heat in a large saucepan. Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in milk, cream, mustard powder, onion powder, salt & pepper to taste. Cook over medium heat while stirring until thickened
  4. Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Add soup if using
  5. Toss cheese sauce & macaroni noodles together. Pour into a greased 9×13 pan. Top with remaining cheese
  6. Bake 18-24 minutes or until bubbly. Do not over cook. Cool 10-15 minutes before serving


Cook pasta al dente (firm) so it doesn't overcook in the oven. I usually undercook by about 1-2 minute

Salt the pasta water

Rinse the pasta after cooking This particular recipe is designed for rinsed pasta. This stops it from cooking

Shred the cheese by hand Pre-shredded cheeses contain additives to keep it from sticking together which affect the way it melts

Rest before serving this will thicken the sauce and allow the casserole to set

Watch the timer Most importantly of all... do not over-bake this recipe

Coconut Cream Pie Dip




For the Dip:

  • 1 (8-ounce) package of cream cheese, softened
  • 1 cup sweetened shredded coconut
  • 1 cup whipped topping
  • 1/2 cup powdered sugar
  • 1/4 cup coconut milk
  • 1 teaspoon vanilla extract

For Serving:

  • Graham crackers, cookies, or fruit slices


Step 1: Prepare the Cream Cheese Base
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Gradually add the powdered sugar and continue to beat until well combined.
Add the coconut milk and vanilla extract, and mix until smooth.
Step 2: Incorporate the Coconut Flavor
Gently fold in the sweetened shredded coconut until evenly distributed throughout the cream cheese mixture.
Be careful not to overmix to maintain the fluffy texture.
Step 3: Add the Whipped Topping
Gently fold in the whipped topping until fully incorporated.
The whipped topping will lighten the texture of the dip and add a velvety finish.
Step 4: Chill and Serve
Transfer the Coconut Cream Pie Dip to a serving bowl and cover with plastic wrap.
Refrigerate for at least 1 hour to allow the flavors to meld and the dip to set.
Serve chilled with graham crackers, cookies, or fruit slices for dipping.
Tips for Success:
For a richer coconut flavor, toast the shredded coconut before adding it to the dip.
Experiment with different types of cookies or fruits for dipping to customize the flavor profile.
Garnish the dip with additional shredded coconut or a sprinkle of cinnamon for an extra touch of elegance.
Elevate your dessert game with this irresistible Coconut Cream Pie Dip recipe. With its creamy texture, luscious coconut flavor, and easy preparation, this delectable treat is sure to be a hit at any gathering. Whether you’re hosting a party or simply craving a sweet indulgence, this dip is the perfect choice. So gather your ingredients, whip up a batch, and get ready to impress your guests with this delicious dessert delight!

Friday, October 27, 2023

Crepes recipe



°1 cup all-purpose flour

°2 eggs

°1/2 cup milk

°½ cup water

°¼ tsp salt

°2 tsp butter, melted

Step 1
a large bowl, whisk together the flour and eggs. Gradually add the milk and water, mixing well. Add swab and adulation; beat until mixture is smooth.

Step 2

Heat a baking sheet or lightly waxed side over medium-high heat. Pour the batter over the baking sheet, using about 1/4 cup for each waffle. Arm the face with indirect jerking so that the dough shaves the face unevenly.

Step 3

Cook the waffle for about 2 minutes, until the bottom is light brown. Peel with a spatula, turn and cook on the other side. Serve hot.


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