Month: July 2023

How to make banana cheesecake squares

Banana cheesecake squares are amazing! We make banana cheesecake bars with real bananas and easy pastry cream on a vanilla buttercream wafer layer!
And if you love these banana pudding squares, you’ll love golden bananas with brown butter glaze, banana French toast, or pineapple and banana bread!
Banana pudding is one of the most important recipes in family holiday traditions. We are very careful with the ingredients and the process, using only Nilla flakes and pure vanilla extract, and always making our cream from scratch.
Nila’s Banana Cream Cheesecake with Potatoes tastes just as satisfying!
Creamy and Easy to Cook Banana Cheesecake Nilla Wafers and Custard Crust gives you the ultimate in delicious desserts, perfect for parties or any other occasion!

Ingredients:

+To prepare blondie crust:
°1/2 cup melted unsalted butter
°A cup packed light brown sugar
°1 large egg yolk
°1/2 cup all-purpose flour
°a pinch of salt
°1/4 c mash ripe banana
°1 tsp pure vanilla extract
+To prepare the cheesecake sauce:
°2/3 cup whipped cream
°16 oz cream cheese 2 pcs
°1 cup granulated sugar
°3.4 ounce instant banana pudding 1 package
°1/2 cup of milk
°1 teaspoon vanilla
+Optional: powdered sugar for extra sweetness

Continue reading ingredients & instructions on the next page

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KIELBASA SOUP WITH POTATOES

Kailbasa soup with potatoes. This is a soup you will fall in love with! Loaded with slices of sausage with slightly crunchy edges and soft, tender potatoes, plus celery, carrots and onions.
Begin by sautéing a sliced kielbasa sausage. You don’t want to overcook it, but it’s definitely better when the sausage pieces are a little crispy so keep that in mind when you’re standing at the stove. The directions call for 5-6 minutes of sauteing but if you want crispier sausage, make sure to adjust your cooking time.

Ingredients:

1 tablespoon olive oil

1 pound kielbasa, cut into ½ inch pieces

2 garlic cloves, minced

½ cup finely diced yellow onion

½ cup peeled and finely diced (2 large carrots)

½ cup finely sliced celery (2-3 stalks)

4 cups chicken stock

1 1/2 pounds potato, cut into cubes

2 cups milk

2 cups shredded cheddar cheese

½ cup shredded parmesan cheese

½ teaspoon kosher salt

¼ teaspoon black pepper

¼ cup chopped parsley

How to make kilbasa soup with potatoes:

The first step:
In  Dutch oven or soup pot, heat olive oil on medium-high heat
Adding mince sausage and cook for 5 to 6 minutes
Remove the sausage from the Dutch oven and place it on the mark
The second step:
In same pan, adding onions, garlic, carrots and celery & cook for 2 mn
Adding chicken broth and adding  potatoes
Bring to a boil, then reduce the heat to low, cover and cook for 15 minutes.
Third step:
Return the kielbasa to the pan and add the milk, parmesan and cheddar cheese. Season with salt and pepper
Mix well and cook for another 10 minutes over medium-low heat until the cheese melts
Remove from heat and garnish with chopped parsley
Serve immediately

Read instructions & watch video on the next page:

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How To Make a Casserole of biscuits and gravy

For a delicious breakfast that is so easy to make, this Biscuits and Gravy Casserole is perfect! Biscuit dough topped with browned breakfast sausage, cheddar cheese, eggs beaten with milk, and peppered gravy, then baked until puffed up and bubbly. This is a great a way to start the day!

Here’s what you’ll need to make Biscuits and Gravy Breakfast Casserole (the exact measurements and full recipe instructions are below in the easy to print recipe card):

Ingredients:

°1 pound hot dog
°1 package Pioneer brand sausage gravy mix
°1 cup grated cheddar cheese
°6 eggs
°1/2 cup of milk
°Salt and black pepper to taste
°1 box of Pillsbury Grands biscuits

Methods:

1. Preheat the oven to 375 degrees Fahrenheit. Line a 9″ x 13″ baking dish.
2. In a large skillet, cook sausage over medium-high heat, breaking it up with a spoon, until browned and cooked through.
3. In a medium bowl, whisk together broth mixture and 1 cup water until smooth.
4. Adding broth to pot and stirring to combine. Simmer 2-3 minutes, until the broth thickens.
5. Remove from heat and stir in shredded cheese until melted and blended.
6. In another bowl, whisk together eggs, milk, salt and pepper.
7. Spread sausage sauce mixture in prepared baking dish.
8. Pour the egg mixture on top, then place the cookies on top.
9. Bake for 25-30 minutes, until the cookies are golden brown and the eggs are set.
10. Serve hot and enjoy!

Instructions & Video:

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How To Make Homemade Chicken Noodle Soup

Have you ever try something so delicious that you could barely bear it ? This is 1 those recipes. When you making this recipe, you will feeling like you died & went to heaven.
Simple & easy, my family loves this recipe so much. If it was for them, I would do this every single day! Try it, you will love it!

Ingredients:

  • 2 tbsp. vegetable oil
  • 4 tsp. kosher salt, divided
  • 2 lb. bone-in, skin-on chicken pieces, preferably a mix of chicken thighs and breasts
  • 8 c. low-sodium chicken stock
  • 4 c. cold water
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 small yellow onion, coarsely chopped (about 1 1/4 c.)
  • 2 stalks celery, sliced ⅛” thick (about 1 1/4 c.)
  • 1 large carrot, peeled, halved lengthwise, sliced 1/8″ thick (about 1 c.)
  • 6 oz. wide egg noodles
  • 1 tsp. freshly ground black pepper
  • 1/4 c. finely chopped fresh parsley

Directions:

  1. Step 1In a large, deep pot over medium-high heat, heat oil. Season chicken on all sides with 2 teaspoons salt, then add to pot skin side down. Cook, undisturbed, until golden brown on one side, about 5 minutes, then turn and cook until golden brown on the other side, about 5 minutes more.
  2. Step 2Add stock, water, thyme, and bay leaf. Bring to a bare simmer over medium-high heat. Reduce heat to medium-low and simmer until an instant-read thermometer inserted into thickest part of breast registers 165°, 20 to 30 minutes.
  3. Step 3Transfer chicken breasts to a cutting board. Continue to cook dark meat about 40 minutes more. Transfer dark meat to cutting board and let cool at least 10 minutes. Remove skin and bones and discard. Shred chicken into bite-sized pieces.
  4. Step 4Meanwhile, discard thyme and bay leaf. Add onion, celery, and carrot and cook over medium-low heat, adjusting heat as needed to maintain a bare simmer and stirring occasionally, until just barely tender, about 5 minutes. Add egg noodles and cook, stirring occasionally, until just al dente, about 5 minutes more.
  5. Step 5Stir in chicken and pepper; season with remaining 2 teaspoons salt, as needed.
  6. Step 6Divide soup among bowls. Top with parsley and more pepper.
  7. Step 7Make Ahead: Soup (without noodles) can be made 5 days ahead. Store in an airtight container and refrigerate. To serve, bring soup to a simmer in a large pot, add noodles, and simmer until noodles are al dente, about 5 minutes.

Chicken noodle soup is one of the world’s most beloved comfort foods, and we definitely took that to heart when creating this recipe.

Chunks of juicy chicken mingle with carrots, celery, and tender egg noodles in a deep, savory broth for a soup that will transport you right back to Grandma’s table after just one spoonful. Read on for everything you need to know to make this classic recipe:

How To Make Homemade Chicken Noodle Soup

The best type of noodles for chicken noodle soup.
When choosing the best type of noodle for chicken noodle soup, wide egg noodles are the perfect choice. They hold their own against the chicken and the vegetables, while simultaneously adding their own rich body to the soup. If you’re in a pinch, you can use whatever thick noodle you have on hand, but we highly recommend egg noodles for this classic recipe.

The secret to the most flavorful chicken noodle soup.

Browning the chicken in the pot before adding the stock, water, and aromatics boosts the deep, rich flavors that we want to create in the broth. And keeping the liquid at a bare simmer (with just a few tiny bubbles breaking the surface every now and then) throughout the entire process ensures the chicken, vegetables, and noodles will cook gently, coaxing out maximum flavor while moderating the broth’s reduction.

All about the chicken.
You can make chicken noodle soup with any combination of bone-in, skin-on chicken parts, but if you have the choice, we highly recommend using a breast, a thigh, and a drumstick (basically, half a chicken, broken down). A combination of white and dark meat is ideal because it gives you that gorgeous shredded white meat in the finished soup with the benefit of the added depth of flavor that comes from stewing the dark meat for an additional 40 minutes after the white meat is finished cooking. Don’t be tempted to leave the chicken breast in for the full hour; it will overcook and turn tough and dry, even when it’s floating in broth.

Storage.
If you have leftovers, we strongly suggest (okay, BEG) that you store the noodles separately from the broth. If they’re stored together, the noodles will soak up the liquid and turn to mush–and there won’t be any broth left. If you’d like to cook this soup in advance, the same recommendation applies, though if you’re making it ahead of time, we’d recommend skipping the noodles completely. You can add them into the broth when you reheat the soup, and they should be fully cooked in just 5 minutes.

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How To Make GRANDMA’S COUNTRY WHITE BREAD

Fantastic recipe! I opted to use regular flour, emulating what Grandma Van Doren probably did, as I’m pretty sure “bread flour” wasn’t a thing during her time. A little tip: if you double the amount of yeast, it halves the rising time, which is a real time-saver.
This bread is incredibly delicious and surprisingly easy to make using a mixer. I like to place the unbaked loaves in disposable bread pans and freeze them before they rise. That way, I can enjoy fresh home-baked bread anytime. Simply leave the frozen dough out on the counter in the morning to rise throughout the day, then bake it in the evening. This bread pairs wonderfully with all kinds of food, but be warned, it disappears fast!
Wow, this recipe is truly impressive! I’m a big fan of baking bread and it’s always disappointing when it turns out dense. This bread, however, was beautifully light with a soft and chewy crust! I ended up using 4 packets of Rapid Rise Yeast since that’s what I had on hand. Regular all-purpose flour worked just fine too. I allowed the dough to rise for an hour between each step and let the cinnamon rolls rise an additional 35 minutes while the bread baked. The result? Two nice loaves and a generous batch of 18 cinnamon rolls topped with cream cheese icing. Delicious! We polished off an entire loaf with a Peasant soup for dinner and had a cinnamon roll for dessert. I’m stuffed! The bread has a nice tangy flavor and a wonderful texture. Don’t hesitate, you must TRY IT!

INGREDIENTS:

3 cups lukewarm water
1/4 cup sugar
1 1/2 tablespoons yeast
1/3 cup oil
1 tablespoon salt
6 to 7 cups unbleached ground white wheat flour (Alternatively, regular all-purpose flour can be used. This might require a little more quantity, around 8 cups, leading to a softer, less coarse bread.)
Optional: 1 tablespoon vital wheat gluten (applicable if you’re using whole white wheat flour)

PROCEDURE:

Initiate the process by dissolving the yeast in a blend of warm water and sugar in a large mixing bowl. Let this mixture rest for about 10 minutes before adding the oil. Now, integrate the salt and start with 6 cups of flour into the mixture. Combine all the ingredients to form a dough.
Indulge in a kneading spree, ensuring all the ingredients have melded together and the dough has turned smooth and elastic. It should be mildly sticky and start to detach from the bowl. This should take you anywhere between 6 to 10 minutes. If needed, keep adding more flour gradually until you attain the perfect dough consistency.
Once your dough is ready, cover the bowl with a dishcloth or plastic wrap. Let it sit until it doubles in volume. This may take an hour or more, depending on the warmth of your kitchen. To expedite the rising process, you can place the covered bowl in the oven with the oven light switched on, and another bowl of warm water stationed on the lower rack.

DIRECTIONS:

In a large mixing bowl, dissolve yeast in
warm water and sugar. Let sit 10 minutes. Add the oil. Add the salt and flour (starting with 6 cups of flour). Mix all together. Knead the dough thoroughly until all ingredients are incorporated, and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl (6-10 minutes). As you knead the dough, you may add more flour as needed, and repeat the process until dough reaches the desired consistency.
Cover the bowl of dough with a dish towel or plastic wrap and let rise until doubled (an hour or more depending on how warm your kitchen is.) You may speed up this process by placing the covered bowl inside the oven with the oven light on, and another bowl of warm water sitting on the lower rack.

 

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This dive for the Mississippi sin!

Want to know what dish we’ll be bringing to every party and game day this fall? This dive for the Mississippi sin! Not only is this dip addictive, but it’s also more portable, which is obvious considering we baked the dip right into the bread.
Yes, all you have to do is dig a hole that runs roughly the length of your loaf, making sure to leave enough loaf in the bottom to support the dip and keep everything in. Inside the bread, then you bake it and it’s ready to go.
Well, what is causing this decline in the Mississippi, you wonder? A slice of heaven in the form of sour cream, cream cheese, ham and cheddar cheese.
We added Worcestershire sauce, garlic, and onion powder to give it a little extra kick, and let us tell you: This stuff is good. Like, it’s too good to miss well. And we really love how it self-contains in the bread, so you can just tear off the pieces and use the cut portion of the bread to dip into that thick, melted, cheesy layer.
If you really want to go over it, go ahead and dice the diced part, brush it with butter, and broil for 3 minutes… you’ve got crunchy, golden perfection that can really handle the weight of this heavy dip. Sin, in fact, in the best possible way!
Coming back to the portability of this bread, you can make the creamy filling and stuff the bread with it, then simply wrap it in aluminum foil and take it wherever there is an oven. You can take this dip over to a friend’s house and cook it there, making sure it’s served when piping hot and everyone gets some of that oven-fresh goodness. Ah, these things are so delicious, you won’t be able to have enough – we think that means you just have to make two!

Ingredients:

1 package (16 ounces) sour cream, room temperature
1 package (8 ounces) cream cheese, at room temperature
2 cups grated cheddar cheese
1 cup pork, cut into cubes or strips
1 tablespoon of your favorite hot sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 loaf of French bread
Optional crackers
Green onion garnish

Directions:

Preheat the oven to 350 degrees Fahrenheit.
Use a serrated bread knife to cut through the center of the baguette, making sure to leave enough breadcrumbs at the bottom.
In a medium bowl, mix the sour cream and cream cheese until smooth, then add the hot sauce, Worcestershire sauce, garlic, and onion powder.
Add the cheddar cheese and ham cubes, then transfer to a baking dish.
Wrap in aluminum foil and place in the oven. Bake for 35 minutes, then remove the foil and bake for another 10 minutes, or until golden brown.
Remove from the oven, garnish with green onion cubes, and serve with bread and biscuits.

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GRANDMA’S COUNTRY WHITE BREAD

Fantastic recipe! I opted to use regular flour, emulating what Grandma Van Doren probably did, as I’m pretty sure “bread flour” wasn’t a thing during her time. A little tip: if you double the amount of yeast, it halves the rising time, which is a real time-saver.

This bread is incredibly delicious and surprisingly easy to make using a mixer. I like to place the unbaked loaves in disposable bread pans and freeze them before they rise. That way, I can enjoy fresh home-baked bread anytime. Simply leave the frozen dough out on the
counter in the morning to rise throughout the day, then bake it in the evening. This bread pairs wonderfully with all kinds of food, but be warned, it disappears fast!
Wow, this recipe is truly impressive! I’m a big fan of baking bread and it’s always disappointing when it turns out dense. This bread, however, was beautifully light with a soft and chewy crust! I ended up using 4 packets of Rapid Rise Yeast since that’s what I had on hand. Regular all-purpose flour worked just fine too. I allowed the dough to rise for an hour between each step and let the cinnamon rolls rise an additional 35 minutes while the bread baked. The result? Two nice loaves and a generous batch of 18 cinnamon rolls topped with cream cheese icing. Delicious! We polished off an entire loaf with a Peasant soup for dinner and had a cinnamon roll for dessert. I’m stuffed! The bread has a nice tangy flavor and a wonderful texture. Don’t hesitate, you must TRY IT!

INGREDIENTS:

3 cups lukewarm water
1/4 cup sugar
1 1/2 tablespoons yeast
1/3 cup oil
1 tablespoon salt
6 to 7 cups unbleached ground white wheat flour (Alternatively, regular all-purpose flour can be used. This might require a little more quantity, around 8 cups, leading to a softer, less coarse bread.)
Optional: 1 tablespoon vital wheat gluten (applicable if you’re using whole white wheat flour)

PROCEDURE & INSTRUCTIONS:

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Chicken Noodle Soup!

Have you ever try something so delicious that you could barely bear it ? This is 1 those recipes. When you making this recipe, you will feeling like you died & went to heaven.
Simple & easy, my family loves this recipe so much. If it was for them, I would do this every single day! Try it, you will love it!

Ingredients:

2 tbsp. vegetable oil

4 tsp. kosher salt, divided

2 lb. bone-in, skin-on chicken pieces, preferably a mix of chicken thighs and breasts

8 c. low-sodium chicken stock

4 c. cold water

2 sprigs fresh thyme

1 bay leaf

1 small yellow onion, coarsely chopped (about 1 1/4 c.)

2 stalks celery, sliced ⅛” thick (about 1 1/4 c.)

1 large carrot, peeled, halved lengthwise, sliced 1/8″ thick (about 1 c.)

6 oz. wide egg noodles

1 tsp. freshly ground black pepper

1/4 c. finely chopped fresh parsley

Directions:

  1. Step 1In a large, deep pot over medium-high heat, heat oil. Season chicken on all sides with 2 teaspoons salt, then add to pot skin side down. Cook, undisturbed, until golden brown on one side, about 5 minutes, then turn and cook until golden brown on the other side, about 5 minutes more.
  2. Step 2Add stock, water, thyme, and bay leaf. Bring to a bare simmer over medium-high heat. Reduce heat to medium-low and simmer until an instant-read thermometer inserted into thickest part of breast registers 165°, 20 to 30 minutes.
  3. Step 3Transfer chicken breasts to…

Continue reading directions with a video on the next page

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Oklahoma fried onion burger

A few weekends ago, we were all watching Cook’s Country together (yes, my 5-year-old loves watching cooking shows. It warms my heart). They were doing a thing called Oklahoma Fried Onion Burgers and they looked delicious.
For some reason this episode has aired at least 3 or 4 times in the span of 2 weeks and I finally told SP I had to do it. So he picked up some ground beef from the store and I was planning on making some beef on Saturday for dinner. Then we had a ridiculously huge lunch and couldn’t bear the thought of eating again. The minced meat went to the freezer, where it was quickly forgotten. I finally remembered I wanted to make the recipe and put the burgers on the menu a couple of nights ago. It was so good that I had to write it down right away.

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HOW TO MAKE SAUSAGE GREEN BEAN POTATO CASSEROLE

With the holidays right around the corner, this is the perfect dish to add to the menu for Thanksgiving or Christmas dinner. We have a green bean side dish with our holiday meal and this is a hearty side dish that will go with the turkey, ham and prime rib perfectly.

INGREDIENTS NEEDED FOR THIS SIDE DISH

  • Sausage Kielbasa
  • Baby creamer potatoes
  • Green beans
  • Oil, butter
  • Onions, garlic
  • Slap Ya Mama seasoning
  • Garlic powder
  • Black pepper
  • Red pepper flakes

HOW TO MAKE SAUSAGE GREEN BEAN POTATO CASSEROLE

  1. Preheat oven to 400° and spray a 9×13 baking dish with a non stick spray
  2. Wash creamer potatoes, cut in half and add to a sealable gallon size baggie.
  3. Add oil, seasonings, pepper and red pepper flakes to baggie. Shake to coat.
  4. In a large frying pan, add sausage and water, and cook over medium high heat until sausage has browned and most of water has evaporated. Should take less than 30 minutes.
  5. Remove sausage from pan and when cool enough add to baggie.
  6. Melt butter in frying pan and add onions and garlic, cook until onions are translucent.
  7. Let cool for a few minutes and then when cool enough, add to baggie and shake to mix.
  8. Lastly, add green beans to baggie, shake to mix and then empty contents into prepared baking dish.
  9. Cover with foil and place in the oven. Bake for 40 minutes or until potatoes are tender.
  10. Carefully remove from oven and enjoy!

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