Oh lord, these are delicious

 Ingredients:

1 1/2 cups of all-purpose flour

2/3 cup of milk chocolate chips

1/2 cup of creamy peanut butter

1/2 cup of brown sugar

1/2 cup of softened unsalted butter

1/2 cup of granulated sugar

1 egg

3/4 teaspoon of baking soda

1/2 teaspoon of baking powder

1/8 teaspoon of salt

24 Hershey’s Kisses

Instructions:

Start by preheating the oven to 350℉ and greasing a 9×13 inch baking dish.

In a large mixing bowl, blend together softened butter, both sugars, peanut butter, and the egg.

Gently mix in the flour, baking soda, baking powder, salt, and milk chocolate chips.

Evenly press the dough into the prepared pan and bake for approximately 22 minutes.

Upon removing from the oven, immediately press Hershey’s Kisses onto the top.

Allow to cool, then cut into squares, ensuring each has a Kiss in the center.

Storage Tips:

Advise storing the bars in an airtight container at room temperature, noting they can last up to 5 days.

Ultimate Chicken Casserol

 

Ingredients

2 cups of cooked egg noodles
2 cups of chicken, cooked and shredded
2 cups of corn (you can use fresh, frozen, or canned)
1 cup of milk
2 10oz cans of cream of chicken soup
1 onion, diced
1 tbsp of minced garlic
½ cup of shredded cheese (I use cheddar, but any cheese will do)
¾ cup of french-fried onions
Salt and pepper to taste

Preparation

Preheat your oven to 350 degrees Fahrenheit. While the oven is preheating, grease a 9 by 13 baking dish with cooking spray.
In a medium bowl, mix the cooked egg noodles, shredded chicken, corn, milk, cream of chicken soup, onion, garlic, cheese (add extra if you like it extra cheesy!) bacon, and add salt and pepper to taste.

Pour the chicken mixture into your greased pan. When the oven is preheated, place the pan into the oven and bake for approximately 30 minutes. Remove from the oven and serve the ultimate chicken warm and enjoy!

Savory Baked Omelet with Vegetables and Ham

 This savory baked omelet, brimming with vibrant vegetables and flavorful ham, is a perfect centerpiece for a leisurely brunch, a satisfying light meal, or a fantastic way to use up leftover ingredients. It’s a versatile dish that’s easy to customize, making it a favorite for both casual gatherings and family meals. This recipe elevates the humble omelet to new heights, transforming it into a hearty and wholesome dish that’s sure to impress.

Preparation time: 25 minutes Cook time: 55 minutes

Ingredients:

• For the Egg Mixture:
  • 4 large eggs
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • 100 ml (½ cup) milk (whole, 2%, or non-dairy)
  • 50 g (⅓ cup) shredded cheese (cheddar, mozzarella, Monterey Jack, or a blend), plus extra for topping (optional)
  • 130 g (1 cup) all-purpose flour
• For the Vegetable and Ham Filling:
  • 1 medium onion, finely chopped
  • 2 tablespoons vegetable oil (or olive oil)
  • 1 medium carrot, grated
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 150 g (1 cup) mushrooms, sliced
  • 2 cloves garlic, minced
  • 150 g (1 cup) diced ham (or cooked sausage, bacon, or chicken)
  • Salt and pepper to taste
• For Garnish:
  • 2 tablespoons chopped green onions (or chives, parsley)

  • Directions:

    1. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, salt, paprika, black pepper, and milk until well combined. Add the shredded cheese and mix until distributed. Gradually whisk in the flour until the mixture is smooth and free of lumps. Set aside.

    2. Sauté the Onions: Heat the vegetable oil in a large skillet (preferably oven-safe) over medium heat. Add the finely chopped onion and sauté until softened and slightly translucent, about 5-7 minutes.

    3. Add the Remaining Vegetables: Add the grated carrot, diced red and green bell peppers, and sliced mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender-crisp.

    4. Add Garlic and Ham: Add the minced garlic and cook for another minute until fragrant. Stir in the diced ham and cook until heated through, about 2-3 minutes. Season the vegetable and ham mixture with salt and pepper to taste.

    5. Preheat the Oven and Prepare the Baking Dish: Preheat your oven to 180°C (360°F). Lightly grease a 9×13 inch baking dish (or a similar size oven-safe skillet) with vegetable oil or cooking spray.

    6. Assemble the Omelet: Pour the prepared egg mixture evenly over the sautéed vegetables and ham in the baking dish or skillet. Ensure the vegetables and ham are distributed evenly throughout the egg mixture.

    7. Bake the Omelet: Bake for 50-55 minutes, or until the omelet is golden brown and set. A knife inserted into the center should come out clean. If desired, sprinkle with extra cheese during the last 10 minutes of baking.

    8. Cool and Garnish: Let the baked omelet cool in the baking dish for a few minutes before slicing and serving. Garnish with chopped green onions (or your choice of herbs).

    Nutritional Facts (Approximate, per serving – based on 8 servings):

    • Calories: 280-350
    • Fat: 18-25g
    • Saturated Fat: 8-12g
    • Cholesterol: 150-180mg
    • Sodium: 500-650mg
    • Carbohydrates: 18-25g
    • Fiber: 2-3g
    • Protein: 18-25g

    • Note: Nutritional values are approximate and can vary based on ingredient brands, portion sizes, and specific vegetables and meats used.

      The Origins and Popularity of Savory Baked Omelet:

      Omelets, in their various forms, have a long and rich history, dating back centuries. The concept of cooking eggs in a flat pan is a culinary tradition shared across numerous cultures. Baked omelets, a variation on the classic pan-fried omelet, likely emerged as a convenient way to prepare larger quantities of this dish, perfect for feeding families or gatherings. The addition of vegetables and ham to omelets further enhances their nutritional value and flavor complexity. The combination of protein-rich eggs, vibrant vegetables, and savory ham creates a balanced and satisfying meal. Baked omelets gained popularity as a versatile breakfast, brunch, or light dinner option, appreciated for their ease of preparation and adaptability to various ingredients. Their appeal lies in their ability to be customized to individual preferences, making them a crowd-pleasing choice. The ease of baking also allows for hands-free cooking, freeing up time for other tasks. The savory baked omelet has become a staple in many cuisines, a testament to its deliciousness and convenience.

      Why You’ll Love This Recipe:

      This baked omelet recipe is a winner for several reasons. It’s incredibly easy to make, even for novice cooks. The baking method takes away the fuss of flipping and ensures even cooking. It’s a fantastic way to use up leftover vegetables and ham, reducing food waste. The combination of fluffy eggs, tender vegetables, and savory ham creates a symphony of flavors and textures. It’s a perfect meal for any time of day, from a hearty breakfast to a light dinner. And, it’s easily adaptable – you can customize it with your favorite ingredients to create a dish you truly love.

      Health Benefits of Savory Baked Omelet:

      This omelet is a nutritional powerhouse. Eggs are a complete protein source, providing all essential amino acids. They are also rich in vitamins and minerals, including choline, vitamin D, and vitamin B12. Vegetables contribute fiber, vitamins, antioxidants, and minerals, promoting overall health and well-being. Ham provides additional protein, although it’s important to choose lean varieties and consume in moderation due to sodium content. The combination of these ingredients makes this baked omelet a nutritious and satisfying meal.

      Serving Suggestions:

    • • Serve warm, straight from the oven, with a side of toast or a fresh salad.
      • Top with salsa, hot sauce, sour cream, or a dollop of Greek yogurt for added flavor.
      • Cut into wedges and serve as an appetizer at a party or gathering.
      • Pair it with a side of fruit or a smoothie for a complete and balanced meal.
      • Serve it with a dollop of pesto or a sprinkle of Parmesan cheese.

      Tips:

      • Use a good quality non-stick baking dish or skillet to prevent sticking and ensure easy removal.
      • Don’t overcook the vegetables before adding them to the egg mixture, as they will continue to cook in the oven.
      • For a fluffier omelet, you can separate the eggs and whisk the whites until stiff peaks form before gently folding them into the yolks.
      • Allow the omelet to cool slightly before slicing to prevent it from falling apart.

      Variations to Try:

      • Cheese Variations: Experiment with different cheeses like Gruyere, Swiss, or pepper jack for a unique flavor profile.
      • Vegetable Variations: Use any vegetables you like, such as spinach, mushrooms, zucchini, bell peppers, onions, or asparagus.
      • Meat Variations: Substitute the ham with cooked sausage, bacon, shredded chicken, or even leftover roasted vegetables for a vegetarian option.
      • Spice it Up: Add a pinch of red pepper flakes, a dash of hot sauce, or a sprinkle of chili powder to the egg mixture for a spicy kick.
      • Herb Infusion: Add fresh or dried herbs such as chives, parsley, thyme, or oregano to the egg mixture for added flavor.

      Conclusion:

    • This savory baked omelet with vegetables and ham is a delicious, versatile, and nutritious meal that’s perfect for any occasion. It’s easy to make, customizable to your liking, and sure to be a crowd-pleaser. Enjoy the combination of fluffy eggs, tender vegetables, and savory ham in this comforting and satisfying dish.

      Frequently Asked Questions:

      1. Can I make this ahead of time? Yes, you can prepare the omelet ahead of time and store it in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving.

      2. Can I freeze the baked omelet? Yes, you can freeze it. Wrap it tightly in plastic wrap and then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.

      3. Can I use different types of milk? Yes, you can use any type of milk you prefer, such as almond milk, soy milk, or oat milk. The texture might be slightly different.

CHOCOLATE COOKIES

 Chocolate cookies are the epitome of indulgence and comfort in the world of baking. With their enticing aroma and irresistible taste, they hold a special place in the hearts of dessert enthusiasts and cookie lovers alike. 

The mere mention of chocolate cookies can conjure up images of warm, freshly baked treats straight from the oven, their gooey centers and crisp edges promising a moment of pure delight. In this exploration, we delve into the world of chocolate cookies, uncovering their rich history, the diverse variations they come in, and the secrets to baking the perfect batch.

The Allure of Chocolate in Baking

Chocolate, in its many forms, has been a beloved ingredient in baking for centuries. From the humble cocoa bean to the luscious dark and milk chocolate bars, it has the power to transform ordinary dough into an extraordinary confection. 

The unique blend of sweetness and bitterness in chocolate adds depth and complexity to cookie recipes, turning them into a symphony of flavors that dance on the taste buds. Whether you prefer the intense richness of dark chocolate or the creamy sweetness of milk chocolate, these cookies offer a canvas for chocolate lovers to express their cravings.

Varieties and Versatility

Chocolate cookies offer a world of variety and versatility. From classic chocolate chip cookies, where semi-sweet morsels melt into the dough, to double chocolate cookies with a fudgy core, there's a cookie to suit every preference. White chocolate macadamia nut cookies and chocolate peppermint cookies add exciting twists to the traditional formula, showcasing the adaptability of chocolate in baking. Whether you're in the mood for a soft and chewy texture or a more crumbly bite, there's a chocolate cookie recipe waiting to fulfill your desires. In the pages that follow, we'll explore some of these tantalizing variations and provide you with the essential know-how to create your own chocolate cookie masterpiece.

INGREDIENTS:

• 100 gr butter
• 175 gr sugar
• 1 eggs
• a pinch of salt
• a few drops of vanilla essence
• 200 gr flour
• 4 gr baking powder 
• 100 g chocolate chips

• INSTRUCTIONS:

  1. Beat the butter at room temperature with the sugar until pale, add the vanilla essence, a pinch of salt and the egg, mix well.  Sift the flour with the Royal yeast and incorporate it into the previous shake.  Finally add the chocolate chips.  Form a tender dough ball without rubbing it too much.  Let rest in the fridge for at least 30 minutes.

I’ve been making this at least

 Ingredients:

Ingredient Quantity
Ground Beef 1 ½ pounds
Green Bell Peppers 2, sliced thin
Yellow Onion ½, sliced thin
Garlic 2 teaspoons, minced
Seasoned Salt 1 teaspoon
Provolone Cheese 8 slices
Eggs 4 large
Worcestershire Sauce 2 teaspoons
Heavy Whipping Cream ¼ cup

Instructions:

Preheat Oven: Preheat oven to 375°F (190°C).
Cook Ground Beef: Cook ground beef in a skillet over medium heat until browned and crumbled. Drain excess fat.
Sauté Vegetables: Add bell peppers, onion, and garlic to the skillet. Cook until tender. Season with seasoned salt.

Prepare Egg Mixture: In a bowl, whisk together eggs, Worcestershire sauce, and heavy cream.
Combine Ingredients: Combine cooked beef and vegetables with egg mixture in a bowl.
Assemble Casserole: Spread the mixture evenly in a greased 9×13 inch baking dish. Top with provolone cheese.
Bake: Bake in preheated oven for 25-30 minutes, or until cheese is melted and bubbly.
Cool and Serve: Let the casserole cool for 5-10 minutes before serving.

Enjoy!

Stuffed Cabbages Rolls

 

Ingredients

2 heads of cabbage
2 lbs ground beef
3 cups cooked rice
1 egg
1 tsp garlic
1 tbsp parsley
2 slices diced onion
1 -15 oz. can tomato sauce
1-28 oz. can crushed tomatoes
1/4 cup tomato sauce (in meat)
Salt & Pepper to taste

Preparation

Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time.
-Cut off the rough part on the end of the cabbage leaf with a sharp knife.
-Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes and put a small amount (size of a sausage) on a cabbage leaf, and roll up like a fajita and place seam side down in a casserole dish. I put tomato sauce and a cabbage leaf or 2 on the bottom of the casserole dish so the Halupky won’t burn.
-Pour crushed tomatoes over Halupkys.
-Cover and bake for approximately 75 minutes at 375º.
-Turn oven down to 325º and bake for approximately 90 more minutes until cabbage is tender. Baste every hour.
-Serve with tomato sauce.

Strawberry Cheesecake Cupcakes

 Strawberry Cheesecake Cupcakes

Ingredients:

 

1 1/2 cups graham cracker crumbs

1/4 cup melted unsalted butter

2 cups softened cream cheese

3/4 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/4 cup sour cream

1 cup fresh strawberries

2 tbsp strawberry jam

Strawberry Compote:

1 cup fresh strawberries

1/4 cup granulated sugar

1 tbsp lemon juice

1 tsp cornstarch dissolved in 1 tbsp cold water.

Directions:

 

Preheat your oven to 325°F (165°C) and get your cupcake pan ready with liners.

Mix up those graham cracker crumbs with the melted butter until they’re all cozy together, then press them into the bottom of each cupcake liner like you’re giving them a little bed to rest in.

Beat the cream cheese and sugar until they’re smooth like Sunday morning. Then, one by one, add in the eggs, followed by the vanilla and sour cream.

Now for the fun part – gently fold in those fresh strawberries and strawberry jam. Don’t go too wild, though, we want them to be evenly distributed but not overly mixed.

Fill up each liner with your creamy cheesecake mixture, and pop them in the oven for about 20-22 minutes. You want them to be set but still with a slight jiggle in the center.

While those cupcakes are getting all cozy in the oven, let’s whip up the strawberry compote. Toss your strawberries, sugar, and lemon juice into a saucepan and let them hang out until the berries start to break down and get all syrupy.

Once the berries are nice and cozy in their sauce, stir in that cornstarch mixture you made earlier and let it all thicken up until it’s just right.

When the cupcakes are all cool and ready, give them a little crown of that strawberry compote and maybe even pop an extra fresh strawberry on top for good measure. Enjoy!