Crock Pot Baked Ziti

 Ingredients:

(2) 25-ounce jars of pasta sauce

15 oz tomato sauce

1 pound UNCOOKED penne pasta

15 oz ricotta cheese

2 eggs

⅓ cup freshly chopped basil

2 cups of freshly grated parmesan cheese

1 cup shredded mozzarella cheese

PREPARATION:

.Combine the ricotta, eggs, and basil in a bowl and stir well

In a large bowl, combine both jars of pasta sauce and the tomato sauce.

Grate the Parmesan cheese and set aside.

Grease the inside of a 6 qt slow cooker

Add 2 ⅓ cups of pasta sauce to the bottom of the slow cooker

Add ⅓ of the uncooked penne.

Dot on half of the ricotta mixture and spread out evenly.

Add half of the Parmesan cheese (1 cup)

Add another 2 ⅓ cups of sauce mixture

Add ⅓ of the uncooked penne.

Dot on the remaining ricotta and spread out.

Sprinkle on the remaining parmesan cheese (1 cup)

Add the last ⅓ of the uncooked penne.

Top with the remaining 2 ⅓ cups of sauce mixture

Cover and cook on high for 2-3 hours, or until pasta is al dente (we cooked ours for around 2 ½ hours)

During the last few minutes, add the mozzarella cheese to the top and allow to melt

Serve alone or topped with red pepper flakes and served with garlic bread

Enjoy! 

Braised Beef Short Ribs

 Ingredients:

5 – 6 beef short ribs, 300-400g/10-14oz each (Note 1)

1.5 tsp each salt and pepper

2 tbsp olive oil

3 garlic cloves, crushed

1 large onion, chopped (brown, yellow or white)

2 celery ribs, chopped

2 carrots, chopped

2 tbsp tomato paste

2 cups (500ml) dry red wine (Note 2)

2 cups (500ml) beef stock/broth, low sodium

2 sprigs thyme (optional)

Instructions:

Preheat oven to 160°C/325°F.

Sprinkle beef all over with salt and pepper.

Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 – 7 min in total). Remove and repeat with remaining ribs, then remove.

Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.

Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.

Add tomato paste and cook for 1 minute.

Add wine, broth, thyme, and bay leaves. Stir until tomato paste is dissolved.

Return beef into liquid, arranging them so they are submerged (Note 3).

Cover with lid and transfer to oven for 3 hours, or until the meat can easily be pried apart with forks. (Note 4 Other cook methods)

Remove beef carefully, keeping the meat on the bone. (Note 4) Cover to keep warm.

Strain all liquid in the pot, pressing juices out of the onion, carrot, etc. Return sauce into pot, bring to simmer and stir. Adjust as necessary – simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.

Place beef on serving plate, spoon over sauce. Serve!

Other Cook Methods:

Stove: 2.5 hours on low simmer, lid on

Slow Cooker: 8 hours on low, 5 hours on high. Sear beef and sauté vegetables in a skillet, add the liquid, bring to simmer then tip it all into a slow cooker. When beef is fork tender, strain liquid into a large skillet and simmer liquid rapidly for 10 minutes or until it reduces down to a syrup consistency. Optional: spray beef with oil to k

eep it moist while cooking.

Texas Turtle Sheet Cake

 

Turtle Cake Recipe

Ingredients

• 2 cups of white sugar
• 2 cups of self-rising flour (flour with baking powder and salt mixed in)
• 1 cup of butter
• 1 cup of dark coffee
• 1/3 cup of unsweetened cocoa powder
• 2 eggs
• 1/2 cup of buttermilk

Chocolate Icing

• 1/4 cup of butter
• 4 tablespoons of buttermilk
• 3 tablespoons of unsweetened cocoa powder
• 2 1/2 cups of powdered sugar

Turtle Topping

• 1/2 cup of chopped pecans
• 1 cup of semi-sweet chocolate chips
• 1 cup of caramel sauce, for pouring on top

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
2. In a large bowl, combine self-rising flour and sugar. Set aside.
3. In a saucepan, mix 1 cup of butter, 1 cup of coffee, and 1/3 cup of cocoa. Bring the mixture to a boil, stirring constantly. Pour the hot mixture into the bowl with the dry ingredients. Use a hand mixer on medium speed to blend the wet and dry ingredients until well combined.
4. Add the eggs and 1/2 cup of buttermilk to the mixture. Continue mixing on medium speed for about 1 minute until everything is fully incorporated.
5. Pour the batter into the prepared baking pan and bake for 25-30 minutes. Check for doneness by inserting a toothpick or fork into the center of the cake. If it comes out clean, the cake is ready.
6. Make the frosting: In a small saucepan, combine 1/4 cup of butter, 4 tablespoons of buttermilk, and 3 tablespoons of unsweetened cocoa powder. Bring to a boil, stirring frequently.
7. Remove from heat and gradually stir in the powdered sugar, half a cup at a time, using a whisk until smooth.
8. Spread the warm frosting over the cake while it's still hot. Top with chopped pecans and chocolate chips, then drizzle with caramel sauce.
9. Tip: If you don't have buttermilk, you can make a substitute by combining 1/2 cup of milk with 2 teaspoons of vinegar or lemon juice. Let it sit for a few minutes before adding to the recipe.

Enjoy this decadent turtle cake with its rich chocolate, nutty crunch, and caramel drizzle!

Fluffy Japanese Cheesecake Recipe

Fluffy Japanese Cheesecake Recipe

Introduction

Baking a cake that is both visually stunning and incredibly delicious is a rewarding experience. The cake in the image—a light, fluffy, and delicate treat dusted with powdered sugar—is a perfect example of such a dessert. This unique cake, often referred to as a Japanese cheesecake or soufflé cheesecake, combines the rich, creamy texture of traditional cheesecake with the airy lightness of a soufflé. In this article, we will guide you through the steps to create this delightful cake, ensuring you achieve a perfect bake every time.

Ingredients

1 cup (200g) cream cheese, softened

1/4 cup (60g) unsalted butter, softened

1/2 cup (120ml) milk

1/2 cup (100g) granulated sugar, divided

6 large eggs, separated

1 teaspoon vanilla extract

1/4 cup (30g) cake flour

2 tablespoons cornstarch

1/4 teaspoon salt

1/4 teaspoon cream of tartar

Powdered sugar, for dusting

Instructions

Preparing the Batter

Preheat and Prepare the Pan: Preheat your oven to 320°F (160°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the baking process.

Melt and Mix: In a heatproof bowl, combine the cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler method) and stir until the mixture is smooth and combined. Remove from heat and let it cool slightly.

Mix in Egg Yolks: Once the mixture has cooled, add half of the granulated sugar, egg yolks, and vanilla extract. Whisk until smooth and well combined.

Sift and Combine Dry Ingredients: Sift the cake flour and cornstarch into the mixture. Add the salt and whisk until the batter is smooth and free of lumps.

Whipping Egg Whites

Beat Egg Whites: In a separate clean, dry bowl, beat the egg whites with a hand mixer or stand mixer on medium speed until they become frothy. Add the cream of tartar and continue to beat until soft peaks form.

Add Sugar: Gradually add the remaining granulated sugar to the egg whites, beating on high speed until stiff peaks form. The meringue should be glossy and hold its shape.

Combining and Baking

Fold in Meringue: Gently fold one-third of the meringue into the cream cheese mixture to lighten it. Carefully fold in the remaining meringue in two additions, being careful not to deflate the mixture.

Pour and Smooth: Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Bake in a Water Bath: Place the cake pan into a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the cake pan. This water bath will help the cake bake evenly and stay moist.

Bake: Bake in the preheated oven for about 60-70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Turn off the oven and leave the cake inside with the door slightly ajar for another 10 minutes to prevent it from cooling too quickly and cracking.

Finishing Touches

Cool: Remove the cake from the oven and water bath. Let it cool completely in the pan on a wire rack.

Remove from Pan: Once cooled, carefully remove the cake from the pan. Dust the top generously with powdered sugar for a beautiful finish.

Serve: Slice and serve this light, fluffy cheesecake with your favorite tea or coffee. Enjoy the delicate texture and rich flavor.

Conclusion

Creating this fluffy Japanese cheesecake is a delightful experience that brings the joy of baking into your home. With its light, airy texture and rich, creamy flavor, this cake is sure to impress your family and friends. Whether for a special occasion or simply to satisfy your sweet tooth, this cake is a perfect choice. Follow these detailed steps, and you’ll have a beautiful and delicious dessert that everyone will love. Happy baking!

Whipped up these Garlic Bread Ritz Bits

 

Ingredients:

Ingredient Quantity
Ritz Bits crackers (cheese or peanut butter variety) 2 cups
Unsalted butter, melted 1/4 cup
Garlic powder 1 teaspoon
Onion powder 1/2 teaspoon

Dried parsley 1/2 teaspoon
Salt 1/4 teaspoon
Grated Parmesan cheese 1/4 cup

PREPARATION:

Preheat Oven: Set your oven to 300°F (150°C). Line a baking sheet with parchment paper.
Mix Seasonings: Combine melted butter, garlic powder, onion powder, parsley, and salt in a small bowl. Stir well.

Coat Ritz Bits: Place Ritz Bits in a large bowl. Pour the butter mixture over the crackers and toss to coat. Add Parmesan cheese and toss again.

Bake: Spread the coated crackers on the prepared baking sheet. Bake for 10-12 minutes, stirring halfway through.
Serve: Let cool completely before serving.

CHICKEN & DUMPLINGS SOUP RECIPE

 Call for 4 tablespoons of butter.

2/3 cup finely sliced onion

2–3 carrots, chopped

3 cut stalks of celery

1/3 cup of minced cloves crushed garlic

8 ounces of chicken stock

2 pounds of shredded cooked chicken

1/4 teaspoon of salt

0.5 milligrams of black pepper

Two bay leaves.

tablespoon of dried parsley

To Make Soup Thicker

cornstarch, 3 tablespoons

3-tbsps of liquid

Spring rolls

1 half a cup flour

1/8 teaspoon of baking soda

1/4 teaspoon of salt

3-tablespoons chilled butter

Three quarters of a cup of milk

Instructions:

Toss the celery, carrots, and onions into a big 8-quart saucepan with the melted butter. Keep stirring occasionally until the onion becomes smooth and transparent. Cook for another 30 seconds after adding the garlic.

Toss in the shredded chicken and the chicken broth. Add pepper, salt, bay leaves, and parsley for seasoning. While you're preparing the dumplings, bring to a boil, then reduce heat and simmer.

For Glutinous Rice:

Toss the salt, baking soda, and flour together in a large basin. Coat the flour mixture with the grated cold butter, which you may do using a cheese grater.

Combine the flour, milk, and water; mix until dough forms a ball. If necessary, you may knead it many times in the basin.

Cut the dough into inch pieces and put them into the soup. Simmer, covered, for fifteen to twenty minutes, or until dumplings float to the surface of soup.

Add the cornstarch and cold water mixture to the soup to thicken it. It will thicken as you stir it continuously.

Without a doubt, one of the greatest party snacks ever

 simple and fast snack that is great for diets low in carbohydrates. Do you want a tasty and fulfilling snack that won't ruin your low-carb diet? These small cheese balls are just what you need! Full of taste and simple to prepare, they are an excellent choice for a fast snack or appetizer for a gathering.

List of ingredients:

Amount of Ingredients

Cream cheese, 8 oz, at room temperature.

1 cup of grated strong cheddar cheese

Bacon that has been cooked and broken into pieces, using 6 slices.

Two tablespoons of freshly chopped chives.

Half a teaspoon of garlic powder.

1/4 teaspoon of black pepper

Chopped pecans (if desired, to cover) 1/4 cup

Directions:

Mix the ingredients together. In a bowl, combine softened cream cheese, shredded cheddar cheese, crumbled bacon, chives, garlic powder, and black pepper.

Make cheese balls. Form the mixture into small balls about 1 inch in size using your hands or a small cookie scoop. Put them on a baking sheet lined with parchment paper.

Make Cheese Balls. Mix the rest of the chopped bacon and pecans in a little bowl. Cover each cheese ball by rolling it in the mixture.

Relax: Put the cheese balls in the fridge for at least 30 minutes to make them firmer.

Wait on tables. Keep it cold.