Perfect French Toast

 

INGREDIENTS:
8 thick slices bread (a hearty white bread should work, about 1/2″ slices)
1 1/2 cups whole milk, warmed
4 eggs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted plus extra for skillet
1/4 teaspoon salt
1 tablespoon vanilla extract

Os:
Preheat oven to 350F.
Place bread on a wire rack or baking sheet and bake bread for 7- 8 minutes. Flip, then bake another 8 minutes. Remove from rack and let cool 5 minutes.
Whisk together milk, eggs, sugar, cinnamon, butter, and vanilla in a large bowl until well blended.
Transfer the mixture to a large baking dish.
Soak the bread in the mixture about 20 seconds per side, then transfer to a separate baking sheet, so it doesn’t get soggy.
Lower oven temperature to 200F (to keep cooked french toast warm).
Add butter to a skillet, and cook over low heat. Transfer slices of bread to the skillet and cook until golden brown, about 3 to 4 minutes, then flip and cook for another 3 to 4 minutes.
Transfer toast to a baking sheet, and place in the oven.
Repeat until all toast is cooked. Serve warm with butter, powdered sugar, and/or maple syrup.
Enjoy!

Strawberry Cake Mix Cookies with Strawberry Lemon Glaze

INGREDIENTS:
For the Cookies:
1 box strawberry cake mix
2 large eggs room temperature
1/4 cup canola or vegetable oil
1 teaspoon pure vanilla extract
For the Strawberry Lemon Glaze:
2 cups powdered sugar
1/3 cup finely chopped fresh strawberries
1 tablespoon lemon juice
INSTRUCTIONS:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the cookie dough: In a large bowl, combine the strawberry cake mix, eggs, oil, and vanilla extract until smooth.
Shape the cookies: Form 1 tablespoon balls of dough and place them 2 inches apart on the prepared baking sheet.
Bake: For 10 minutes, or until the edges start to lightly brown. Do not overbake to ensure cookies remain soft.
Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Prepare the glaze: Blend the strawberries and lemon juice until smooth. Mix into powdered sugar to create the glaze.
Glaze the cookies: Once cooled, spoon or drizzle the glaze over the cookies. Allow to set before serving.

Melt in Your Mouth Chicken

 

Ingredients:
4 boneless, skinless chicken breasts
1 cup mayonnaise (can use plain Greek yogurt in place of the mayo)
1/2 cup Parmesan cheese
1 tsp seasoning salt
1/2 tsp black pepper
1 tsp garlic powder

Directions:
In a bowl, combine the mayonnaise (or yogurt if substituting), cheese, and the seasonings.
Spread the mixture on top of each of the chicken breasts.
Place chicken into a baking dish and bake in a preheated oven, 375, for about 45 minutes, or until cooked through. Serve warm!!

Savory Honey Garlic Chicken Recipe

 

Ingredients:

4 boneless chicken thighs, cut into strips
2 tbsp cornstarch
1/4 tsp pepper
1/4 tsp salt
3 cloves garlic, minced
1/4 cup honey
1 tbsp brown sugar
1/3 cup chicken broth
1 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp butter
1/2 tsp chili flakes
2 tbsp parsley, chopped
2 tbsp vegetable oil
Instructions:

In a bowl, mix chicken with salt, pepper, and cornstarch until evenly coated.
In another bowl, combine chicken broth, soy sauce, rice vinegar, brown sugar, and honey. Set aside.
Heat vegetable oil in a pan over medium-high heat. Add the chicken and cook for about 5 minutes, flipping occasionally, until browned and cooked through.
Reduce heat to medium and add butter and minced garlic to the pan. Cook for about 1 minute until garlic becomes fragrant.
Pour in the chicken broth-honey mixture and stir well. Allow the sauce to simmer until it thickens slightly and the chicken is fully cooked, about 5-7 minutes.
Sprinkle chili flakes and chopped parsley over the chicken. Serve the honey garlic chicken over rice or your preferred side dish. Enjoy!
This honey garlic chicken recipe offers a perfect blend of sweet and savory flavors, making it a delightful dish for any occasion!

“Big Mac Wraps

Ingredients:
1 pound lean ground beef
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/2 cup mayo
2 tablespoons grated onion
2 tablespoons ketchup
1 tablespoon pickle relish
2 teaspoons yellow mustard
1 teaspoon white vinegar
1/4 teaspoon paprika
4 6-inch flour tortillas
2 cups shredded lettuce
1/2 cup shredded cheddar cheese
1/4 cup sliced onions
1/4 cup chopped pickles
1/4 cup diced tomatoes
Directions:
Whisk together mayo, grated onion, ketchup, relish, mustard, vinegar, and paprika to make the sauce. Store in the fridge.
Brown the lean ground beef in a skillet, then drain any excess grease.
Season the beef with salt, pepper, garlic powder, and Worcestershire sauce.
Assemble the wraps by placing lettuce, cheese, onions, pickles, tomatoes, seasoned beef, and Big Mac sauce on the tortillas.
Fold the wraps and secure them with a toothpick. Serve immediately.
Prep Time: 15 minutes Cooking Time: 10 minutes Total Time: 25 minutes Kcal: 350 kcal Servings: 4 servings”
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Perfect French Toast

 

INGREDIENTS
8 thick slices bread (a hearty white bread should work, about 1/2″ slices)
1 1/2 cups whole milk, warmed
4 eggs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted plus extra for skillet
1/4 teaspoon salt
1 tablespoon vanilla extract

PREPARATION
Preheat oven to 350F.
Place bread on a wire rack or baking sheet and bake bread for 7- 8 minutes. Flip, then bake another 8 minutes. Remove from rack and let cool 5 minutes.
Whisk together milk, eggs, sugar, cinnamon, butter, and vanilla in a large bowl until well blended.
Transfer the mixture to a large baking dish.
Soak the bread in the mixture about 20 seconds per side, then transfer to a separate baking sheet, so it doesn’t get soggy.
Lower oven temperature to 200F (to keep cooked french toast warm).
Add butter to a skillet, and cook over low heat. Transfer slices of bread to the skillet and cook until golden brown, about 3 to 4 minutes, then flip and cook for another 3 to 4 minutes.
Transfer toast to a baking sheet, and place in the oven.
Repeat until all toast is cooked. Serve warm with butter, powdered sugar, and/or maple syrup.
Enjoy!

“BANANA PUDDING FROM SCRATCH

Ingredients:
1/2 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 c. milk
4 separated eggs
1 tbsp. vanilla flavor
1 box of Nilla Vanilla Wafers
4 med. ripe bananas
Instructions:
Mix flour, salt, and sugar; add milk slowly.
Stir constantly over low heat until thickened.
Stir and cook for about 15 minutes.
Beat egg yolks in bowl and stir into mixture slowly stirring constantly.
Cook about 5 more minutes stirring constantly.
Remove from heat and add vanilla.
Line bottom of casserole dish with vanilla wafers, bananas sliced and custard mixture.
Repeat layers, ending with custard on top.
Beat egg whites until stiff.
Add 1/4 cup sugar; whip until it peaks.
Spread on top of custard and bake in oven at 450 degrees for about 5 minutes or until browned.
Remove from oven and serve”

“Creamy Ranch Chicken

INGREDIENTS:
4 boneless, skinless chicken breasts 5-8 oz. each
Salt and pepper
3 tablespoons butter, divided
1 tablespoon olive oil
1 tablespoon flour
Fresh parsley, to garnish optional
SAUCE:
1 cup low sodium chicken broth
cup milk
cup sour cream
teaspoon onion powder
teaspoon garlic powder
teaspoon Italian seasoning
1 1 oz. packet Ranch seasoning mix
INSTRUCTIONS:
1. Pound the chicken breasts to an even 1 thickness using a meat mallet and season both sides of the chicken with salt and pepper.
2. In a skillet over medium-high heat, melt 1 tablespoon of butter and add olive oil. Sear the chicken on each side until golden brown, about 4-5 minutes per side. Remove to a plate and set aside.
3. Reduce heat to low and add the remaining butter. Stir in flour and cook for about one minute.
4. Pour in chicken broth and scrape up the browned bits stuck to the pan.
5. Add milk, sour cream, onion powder, garlic powder, Italian seasoning and ranch seasoning mix. Stir to combine until the sour cream and ranch seasoning has fully dissolved into the sauce.
6. Add chicken and plate juices back to the pan and spoon the sauce over the chicken. Simmer in the sauce until the chicken is heated through and the sauce has reduced slightly.
7. Dish and serve hot topped with fresh parsley optional.
8. Enjoy!”

Homemade German Chocolate Cake

 

 

Ingredients

For the Chocolate Cake

2 cups granulated sugar

1-3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup buttermilk

1/2 cup oil (vegetable or canola oil)

2 teaspoons vanilla extract

1 cup boiling water

For Coconut and Pecan Frosting

1/2 cup light brown sugar

1/2 cup granulated sugar

1/2 cup butter

3 large egg yolks

3/4 cup evaporated milk

1 Tablespoon vanilla extract

1 cup chopped pecans

1 cup shredded sweetened coconut

For the Chocolate Frosting

1/2 cup butter

2/3 cup unsweetened cocoa powder

3 cups powdered sugar

1/3 cup evaporated milk

1 teaspoon vanilla extract

How To Make Homemade German Chocolate Cake

Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily.

For The Cake:

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.

Bake for 25 – 35 minutes (depending on your cake pan size. The 9” pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.

For the German Chocolate Frosting:

In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.

Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.

For the Chocolate Buttercream Frosting:

Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.

Cake Assembly:

Place one of the cake rounds on your serving stand or plate.

Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and edge of cake.

Stack the second cake round on top. Smooth chocolate frosting over the entire cake.

Spoon remaining coconut frosting on top of the cake.