HealthyDiet RecipeWorld

If you’re looking for THE Very Best Banana Pudding Ever, look no further! This truly is the greatest! Rich and creamy and surprisingly simple to make, it’s sure to become a family favorite and a huge crowd pleaser!

Sometimes I just make a recipe and it just does not work out. Other times I make a recipe and I knock it out of the park.

This is a knock-it-out-of-the-park kinda recipe!

I absolutely love banana pudding… and any banana dessert, really! Banana nut muffins, banana cake, banana pudding, banana bread, banana cream pie – I love it all and will never be able to resist any of them if presented the chance to eat something banana-y. But of all the banana things, pudding may have to be my number one fave!

There’s something so comforting about banana pudding – it just hits the spot every single time. And this banana pudding delivers in spades. It is totally delicious, light and fluffy but also creamy and decadent with amazing banana flavor, fresh whipped cream and lots of tender bananas and crunchy Nilla wafers. Like any self-respecting ‘nana pudding needs!

The Pudding:

The pudding consists of a few parts. First, to make it extra rich and creamy and to offset *some* of the sweetness, we’re going to use some cream cheese and whip it up until it is light and fluffy. To that, we’ll add some sweetened condensed milk – aka nectar of the gods – and combine the two. Then we’ll add in a large box of instant banana pudding mix, beat it in, followed by some milk – I used reduced fat but whole works too! Once it has all come together, we’ll fold in some freshly whipped whipped cream to make a super fluffy mixture. You could also use Cool Whip that’s been thawed, but when it comes to banana pudding, I really think because it is a simple dish it needs the flavors to shine, so I prefer fresh whipped cream.

The Layering:

This particular pudding dish is layered in a pan which makes serving a breeze since you can cut it into squares as seen in the photos – super simple! You’ll just start by adding a layer of Nilla Wafers to a lightly greased baking dish, followed by a layer of sliced banana coins, then a layer of half of the pudding mixture. Repeat your layers and finish off with a layer of some saved whipped cream. Cover, and we’ll refrigerate overnight – the hardest part of this recipe is waiting! Once we’re ready to serve, we’ll garnish with additional Nilla Wafer crumbs. Additionally, if you don’t like Nilla Wafers or can’t find them, shortbread or Chessman cookies can be used.

This truly is the Very BEST Banana Pudding EVER! Rich and creamy yet light and fluffy and packed with amazing, fresh banana flavor in every mouthwatering bite! This is sure to become a crowd-pleaser and family fave!

Prep Time: 15 mins

Total Time: 8 hrs 15 mins

Servings: 12 servings

Ingredients:

• 2½ cups heavy whipping cream

• 3/4 cup confectioners’ sugar

• 1 tsp vanilla extract

• 8 oz (1 package) cream cheese, softened

• 14 oz (1 small can) sweetened condensed milk

• 5 oz (1 large box) instant banana pudding mix just the dry powder

• 1 cup 2% or whole milk

• 11 oz (1 box) Nilla Wafers

• About 8 medium bananas, sliced make sure they’re barely ripe – too ripe/soft and they’ll brown faster

Instructions:

1. Lightly grease a 9×13 baking dish with cooking spray; set aside.

2. In the bowl of a stand mixer, add in the heavy whipping cream, confectioners’ sugar and vanilla extract and, using the whisk attachment, whip until stiff peaks form, about 5-7 minutes.

3. Remove the whipped cream to a separate medium bowl and set aside.

4. To the wiped out stand mixer bowl, add the cream cheese and, using the same whisk attachment, whip the cream cheese until fluffy, about 30 seconds.

5. Add in the sweetened condensed milk and beat until smooth and no lumps of cream cheese remain, stopping to scrape the bottom and sides of the bowl as needed.

6. Add in the dry pudding mix and mix well, then slowly stream in the milk and mix until fully combined.

7. Add 2/3 of the whipped cream to the pudding mixture and fold it in gently until fully combined and no whipped cream streaks remain. Set aside.

8. In your prepared pan, place an even layer of Nilla wafers and top with an even layer of sliced banana coins. Top with half of the pudding mixture and spread evenly.

9. Repeat with another layer of Nilla wafers, followed by another layer of sliced banana coins, and the remaining pudding layer, spreading it evenly.

10. Top with the remaining 1/3 of the whipped cream. Cover and refrigerate at least 8 hours or overnight.

11. Just before serving, crush any remaining Nilla wafers and sprinkle over the top.

12. Store leftovers covered in the fridge, maximum 2 days.

Notes:

• Remember, this recipe needs at least 8 hours to chill, so it can be made in advance. But because of bananas and their tendency to brown, it has a maximum of 2 days before I would throw it out. You can not freeze this recipe as the pudding does not freeze well.

• Cool Whip can be used to replace the whipped cream. If using Cool Whip, simply omit the heavy whipping cream, confectioners’ sugar and vanilla extract and replace with one 12-oz tub of thawed Cool Whip and proceed with the recipe as normal.

• If you don’t like/can’t find Nilla Wafers, shortbread cookies or Chessman cookies can be used in their place.

• 

Soft and full of flavor, serve Cheddar Quick Bread warm with butter for a side dish that will quickly turn into a family favorite.

Quick Bread Tips:

Use freshly shredded cheddar cheese because pre-shredded has a flour/non-stick coating on it which prevents it from melting well in a loaf of bread like this.

Get creative! Add fresh or dried herbs, like parsley, or chives. Switch up cheeses, etc.

Quick breads are (almost) fool proof. Just watch that you don’t overdue the amount of liquids when adding flavors and ingredients.

How to Store Chadder Quick Bread 

Storing leftovers: You can store this bread on the counter or in the fridge, in a well-sealed ziploc bag or airtight container. It will last for up to 4 days. If you keep it on the counter, be sure to keep it cool and out of humidity.

To freeze cheese bread: Allow to cool completely before freezing. You can freeze either the entire loaf or slices so you can grab what you need at any time. Store tightly wrapped to avoid freezer burn and thaw on the counter.

Easy, Cheesy, Cheddar Quick Bread is a soft and delicious fool-proof recipe you need to keep on hand. This extra fast bread recipe is ready to bake in less than 15 minutes.

Servings: 12 Slices

PREP TIME: 5 mins

COOK TIME: 45 mins

CHILL/SET TIME: 10mins

TOTAL TIME: 1hr

INGREDIENTS:

• 2 cups flour

• 4 teaspoons baking powder

• 1 Tablespoon sugar

• 1½ teaspoons garlic powder

• ½ teaspoon salt

• 1½ cup whole milk

• 1 large egg

• 4 Tablespoons butter, melted

• 2 cups freshly shredded cheddar cheese, from block

INSTRUCTIONS:

1. Pre-heat oven to 350F.

2. In a large mixing bowl whisk together the flour, baking powder, sugar, garlic, and salt.

3. To the center of the dry ingredients add the milk, egg, and melted butter.

4. Whisk quickly, but do not over whisk. The batter will thicken quickly.

5. Add in the shredded cheese. Mix or fold in the cheese with a rubber spatula for ease.

6. Pour batter into a greased bread pan. Bake for 45 minutes.

7. Remove from oven and allow the loaft to cool for 10 minutes before removing andit from the pan and placing on a wire rack.

8. Slice and serve with butter or chive cream cheese.

NOTES:

Helpful tips 

• Use freshly shredded cheddar cheese as pre-shredded has a flour/non-stick coating on it that prevents it

• From melting well in a loaf of bread like this.

Nutritional Info:

Calories: 271kcal | Carbohydrates: 17g | Protein: 10g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 314mg | Potassium: 184mg | Fiber: 1g | Sugar: 2g | Vitamin A: 575IU | Vitamin C: 1mg | Calcium: 277mg | Iron: 1mg

Cinnamon donut muffins will become a favorite to make for breakfast or anytime you want a sweet treat.

These muffins taste a lot like a cinnamon donut and are great with coffee. Kids and adults love these delicious little treats.

Cinnamon  Donut Muffins – Donut muffins are a super soft, homemade muffins that are easy to make! These buttery treats taste just like an old fashioned donut rolled in cinnamon and sugar!

The actual muffin is a super simple batter.

But, don’t be fooled by the simplicity – they have this amazingly light flavor of vanilla and spices.

Then, when they come out of the oven I generally give them just long enough that I can handle them without burning my finger tips straight off before I dunk them in butter and roll them in cinnamon sugar.

These absolutely store really well, but they’re definitely on another level of delicious when eaten still warm.

Cinnamon Sugar Donut Muffins – Donut muffins are a super soft, homemade muffins that are easy to make! These buttery treats taste just like an old fashioned donut rolled in cinnamon and sugar!

Prep Time: 10min

Cook Time: 20min

Total Time: 30min

Servings: 10

INGREDIENTS:

FOR THE MUFFINS:

• 1 1/2 Cups All Purpose Flour

• 1/2 Cup Granulated Sugar

• 1 1/2 Teaspoons Baking Powder

• 1/8 Teaspoon Salt

• 1/2 Teaspoon Ground Cinnamon

• 1/4 Teaspoon Nutmeg

• 1 Teaspoon Vanilla Extract

• 1 Large Egg

• 1/2 Cup Milk

• 1/3 Cup Butter, Melted and Cooled

FOR THE TOPPING:

• 1/3 Cup Granulated Sugar

• 2 Teaspoons Ground Cinnamon

• 5 Tablespoons Butter, Melted

INSTRUCTIONS:

1. Preheat oven to 350 degrees. Grease muffin cups or line with paper liners. Set aside.

2. In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Set aside.

3. In a small bowl beat the egg. Add the milk, vanilla extract, and melted butter and mix well to combine.

4. Add the wet ingredients to the dry ingredients and stir just until moistened, being careful not to over mix.

5. Spoon batter into muffin cups about ½ – ¾ of the way full. Bake in preheated oven for 20-25 minutes. Allow muffins to cool for 5 minutes before removing from pan.

6. For the topping: In a small bowl mix together the cinnamon and sugar. In another small bowl melt the 5 Tablespoons of butter.

7. Dip the muffins into the butter, then roll in the cinnamon sugar mixture.

Nutritional Info:

Calories: 220kcal

Wow your guests with these Crock Pot Barbecue Ribs! A great recipe for fall off the bone baby back ribs the entire family will love, especially the kids! These slow cooker ribs are covered in a brown sugar dry rub and smothered in bbq sauce. They’re slow cooked in the crockpot all day and are ready to go for game time or for an easy weeknight dinner.

These Crock Pot BBQ Ribs are easy to make and can be tossed into the crockpot in the morning or you can even prep the rib rub the night before to save on time. Slow cooker barbecue pork ribs are easy, and take just a few minutes or work before and after they slow cook all day.

You can even make these crockpot ribs a freezer meal by prepping them ahead of time and placing them in the freezer in a ziplock bag until ready to use.

SIDES TO SERVE WITH BARBECUE RIBS:

Cauliflower mashed potatoes

Homemade corn bread

Italian pasta salad

Honey dijon brussel sprouts

This crock pot barbecue ribs recipe is easy and will be a game changer on game day or any potluck! Wow all your guests with fall off the bone ribs smothered in honey barbecue Sauce!

Crock Pot Barbecue Ribs Recipe 

You can’t go wrong with these crockpot fall off the bone ribs. These barbecue ribs are slow cooked in the crockpot all day and are great for when friends come over for game day, potluck or an easy family dinner.

INGREDIENTS:

• 3 tbsp paprika

• 2 tbsp brown sugar

• 1/4 tsp Cayenne pepper

• 1 tsp salt

• 1 tsp pepper

• 4 lbs pork baby back ribs

• 3 cups BBQ sauce

INSTRUCTIONS:

1. In a small bowl mix the dry ingredients together, then rub the mixture onto both sides of the ribs.

2. Arrange ribs in your crock pot – stand them up against the walls with the thicker side down and the meaty side against the wall.

3. Pour BBQ Sauce all over the ribs, cover and cook for 7 hours on low.

4. Once the 7 hours is up, brown the ribs in the oven.

5. Line a baking sheet with foil, carefully remove the ribs from the crock pot and place them bone side up on the baking sheet.

6. Skim the fat from the crock pot then pour the remaining juices from the crock pot into a small saucepan using a strainer.

7. Bring the sauce to a boil and allow to simmer for about 15 minutes. Turn on your oven’s broiler and allow it to heat up.

8. Once the broiler is preheated, brush the sauce on the ribs and broil for 5 minutes, take the ribs out, turn them over and brush them with sauce, then broil them again for about 5 minutes.

9. Serve with remaining sauce on the side.

Nutritional Info:

Calories: 470kcal | Carbohydrates: 60g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 1599mg | Potassium: 705mg | Fiber: 1g | Sugar: 49g | Vitamin A: 335IU | Vitamin C: 0.9mg | Calcium: 74mg | Iron: 1.9mg

This cheesy  Broccoli Rice Chicken Cheese Casserole is the EASIEST meal you’ll make all week and is sure to become a new family favorite! Made with rotisserie chicken, this time-saving recipe is perfect for weeknights and is a hit with kids and adults alike! Don’t forget the dinner rolls to serve alongside this delicious dinner! 

Casseroles are the perfect weeknight meal and we just happen to LOVE them around here. Our very favorite casserole recipe is this Chicken and Rice Casserole and it’s one of the most-requested meals from both the boys and Chris – they just can’t get enough of it!

I love this casserole recipe because it’s about as easy as dinner can be. You guys, I don’t even use a bowl. I mix it right up in the baking dish.

One of the most delicious ways to customize this casserole is with the topping. Here are some to consider:

Ritz Crackers – treat this ingredient the same way you would the cornflakes (other crackers works as well). Chicken broccoli rice casserole with ritz crackers is a favorite around here!

Breadcrumbs – you could use plain or flavored bread crumbs. Mix with 3 tablespoons of butter before sprinkling over the top.

Cornflakes + Shredded Cheese – use any kind of cheese you like.

Potato Chips – use your favorite to add flavor and crunch

French Fried Onions – a reader favorite, this adds both crunch and flavor to the casserole – so good!

This cheesy Broccoli Rice Chicken Cheese Casserole is the EASIEST meal you’ll make all week and is sure to become a new family favorite! Made with rotisserie chicken, this time-saving recipe is perfect for weeknights and is a hit with kids and adults alike!

 Prep Time: 5min

 Cook Time: 30min

 Total Time: 35min

 Servings: 8

Ingredients:

• 2 cups of diced rotisserie chicken or any other cooked chicken}

• 2 cups broccoli florets broken down into bite-sized pieces

• 1 can cream of chicken soup can use low-sodium or Healthy Request

• 2 cups cooked rice

• 1 1/2 cups shredded cheese

• 1/2 cup mayonnaise

• 1/2-3/4 cup crushed corn flakes

• 2 tbsp butter melted

Instructions:

1. Preheat oven to 350F. Combine all ingredients into a greased 9×13 baking dish.

2. I use a 9×13 because we like extra room for our corn flakes {more crunch!} but this recipe will fit into an 8×8 or 9×9 baking dish.

3. Mix up all the ingredients except corn flakes and butter right in the baking dish.

4. Sprinkle the crushed corn flakes over the top of the casserole.

5. Drizzle melted butter over the top.

6. Bake for 30 to 35 minutes or until casserole is heated through.

Notes

Using Frozen Broccoli?

I used fresh broccoli but frozen broccoli but can be substituted as long as you thaw it first.

Nutritional Info:

Calories: 354kcal | Carbohydrates: 26g | Protein: 16g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 389mg | Potassium: 207mg | Fiber: 1g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 23mg | Calcium: 125mg | Iron: 5mg

Try making this Yum Yum Cake the next time you have a family gathering for a sweet and decadent dessert that is sure to have rave reviews. A delicious cake topped with homemade icing that includes coconut and pecans. 

There are many desserts that I fondly remember from my childhood. Growing up in the south, I’ve attended my share of family gatherings, church functions, and even a family reunion or two. 

VARIATIONS:

• An alternative to making the icing is to omit it and top the finished and cool cake with some cool whip before serving.

• Make a blueberry yum yum by substituting blueberries for pineapple in the same unit of measure.

• Instead of using crushed pineapple, try using peaches or mandarine oranges.

STORAGE:

This cake is best to be enjoyed the same day or the day after it is made. If you have any leftovers, cover the cake with some plastic wrap or place it into an airtight container, and store it in the refrigerator for up to 2 days. It is fine to allow the cake to sit at room temperature the same day that it is made for a few hours.

Freezing:

The cake portion, without the icing, may be made ahead of time and frozen for up to 1 month. Place it in the refrigerator the night before serving to allow it time to thaw. Remove and allow it time to come to room temperature while making the icing to pour on top.

Try making this Southern Old Yum Yum Cake the next time you have a family gathering for a sweet and decadent dessert that is sure to have rave reviews. A delicious cake topped with homemade icing that includes coconut and pecans. 

Prep Time: 15mins

Cook Time: 45mins

Servings: 12

Calories: 492kcal 

Ingredients:

Cake Ingredients:

• 2 cups self-rising flour

• 2 teaspoons baking soda

• 2 large eggs

• 2 cups granulated sugar

• 2 cups crushed pineapple

• 1 teaspoon vanilla extract

Icing Ingredients:

• ½ cup butter (1 stick)

• 1 cup granulated sugar

• ⅔ cup evaporated milk (the small 5 ounce can)

• 1 cup shredded coconut

• 1 cup finely chopped pecans

Instructions:

1. Begin the recipe by preheating the oven to 325 degrees F.

2. Grab a rectangle 9×13-inch baking dish and lightly spray it with cooking spray. Set aside.

3. Begin making the cake using a large bowl, mix together the dry ingredients.

4. The 2 cups self-rising flour and 2 teaspoons baking soda until combined. Set aside.

5. In a separate medium bowl, stir together the 2 large eggs, 2 cups granulated sugar, 2 cups crushed pineapple, and 1 teaspoon vanilla extract until combined.

6. Make a well in the center of the flour mixture and pour in the egg mixture. Whisk to combine (or use an electric mixer) all of the ingredients together, careful not to overmix.

7. Add the cake batter to the prepared baking dish and spread it into an even single layer.

8. Place into the oven to bake for 40 to 45 minutes, until a cake tester (toothpick) comes out with little to no crumbs.

9. Carefully remove the cake from the oven and allow it to cool in the pan on a baking rack for about 10 to 15 minutes.

10. While the cake is cooling, begin preparing the icing. In a small saucepan over medium-high heat, add the ½ cup (1 stick) butter and allow it to melt, stirring constantly.

11. Add the 1 cup sugar and whisk to combine. Adjust the heat to medium-low and slowly whisk in the ⅔ cup (5 ounces) milk for about 1 to 2 minutes.

12. Turn off the heat and add in the 1 cup coconut and 1 cup chopped pecans, stir to combine.

13. Pour the icing in an even layer over the top of the cake in the pan. It is perfectly fine if the cake is still warm.

14. Allow the cake time to cool and set for about 5 to 10 minutes before cutting to serve. Enjoy!

15. This cake is best to be enjoyed the same day or the day after it is made. If you have any leftovers, cover the cake with some plastic wrap or place it into an airtight container, and store it in the refrigerator for up to 2 days.

Notes:

• An alternative to making the icing is to omit it and top the finished and cool cake with some cool whip before serving.

• Make a blueberry yum yum by substituting blueberries for pineapple in the same unit of measure.

• Instead of using crushed pineapple, try using peaches or mandarine oranges.

Nutritional Info:

Calories: 492kcal | Carbohydrates: 77g | Protein: 6g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 291mg | Potassium: 191mg | Fiber: 2g | Sugar: 61g | Vitamin A: 341IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg

Chicken Egg Roll in a Bowl — This egg roll in a bowl is easy, ready in 15 minutes, full of flavor, has lots of texture, and is healthier than actual egg rolls!

Tips for Making Egg Roll in a Bowl

Coleslaw Mix – If you can’t find coleslaw or a cabbage mix where you live, you can substitute two heaping cups of shredded cabbage and carrots instead.

Wilts Down – Cabbage wilts down quite a bit, so even if it looks like a lot, it’ll dramatically reduce in volume. But of course use your best judgement.

Gluten-Free – To make this egg roll in a bowl recipe gluten-free, use tamari instead of soy sauce. Try to find a low-sodium version though.

Sodium Sensitive – If you’re sensitive to salt, add a little less soy sauce than the recipe calls for, give it a taste, and then add more as needed.

Can I Use Ground Turkey? 

Yes, either ground turkey or ground pork may be used instead of ground chicken.

Prep Time: 5 min

Cook Time: 10 min

Total Time: 15 min

INGREDIENTS:

 

• 2 tablespoons sesame oil

• 2 tablespoons olive oil

• 1 pound ground chicken (ground turkey or pork may be substituted)

• 1 small sweet Vidalia yellow onion

• 3 to 4 cloves garlic, finely minced or pressed

• 1 teaspoon ground ginger

• one 16-ounce bag coleslaw mix (shredded green cabbage and carrots

• 1/2 cup reduced-sodium soy sauce

• 1/2 teaspoon freshly ground black pepper, or to taste

• about 3 green onions sliced into thin rounds, for garnishing

• 1 tablespoon sesame seeds, optional for garnishing

INSTRUCTIONS:

1. To a large skillet add the oils, chicken, and cook over medium-high heat until done, about 4 to 5 minutes; crumble chicken and stir intermittently to ensure even cooking.

2. Add the onions and cook for about 5 minutes or until tender; stir intermittently.

3. Add the garlic, ginger, and cook for about 1 minute, or until fragrant.

4. Add the coleslaw mix (looks like a lot but wilts quickly), evenly drizzle the soy sauce, add the pepper, stir to combine, and cook for about 5 minutes, or until cabbage is wilted and tender; stir intermittently.

5. Evenly sprinkle with green onions, optional sesame seeds, and optional extra sauces for serving. Serve immediately.

NOTES:

Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.

NUTRITION INFO:

YIELD: 4 SERVING SIZE: 1

Amount Per Serving: Calories: 572Total Fat: 41gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 131mgSodium: 1770mgCarbohydrates: 22gFiber: 3gSugar: 13gProtein: 32g

Delicious and easy 30 minute meal! Perfect for weeknight lunch or dinner and the sauerkraut adds a surprising touch of flavor in this German inspired soup.

YIELD: 6 servings

PREP TIME: 5 Min

COOK TIME: 20 Min

TOTAL TIME: 25 Min

 

INGREDIENTS:

• 4 tablespoons butter

• 1 medium onion, finely diced

• 1/4 cup flour

• 1 1/2 cups chicken broth

• 2 1/2 cups milk

• 1 – 14 ounce Polska Kielbasa, halved and sliced

• 1 1/2 cups cooked diced potatoes

• 1 cup sauerkraut

• 1/2 teaspoon dried parsley

• 1 cup shredded cheddar cheese

• black pepper

INSTRUCTIONS:

1. In a large saucepan, melt butter over medium heat.

2. Add onions and saute for about five minutes, until tender.

3. Add flour, stirring until completely combined. Cook for one minute, then add the chicken broth and milk.

4. Turn heat to medium high, then cook stirring often until broth begins to thicken.

5. Reduce heat to medium then add kielbasa, diced potatoes, sauerkraut and parsley. Simmer for five minutes, then add shredded cheddar.

6. Stir to combine and remove from heat. Serve sprinkled with black pepper.

NUTRITIONAL INFO:

Calories./389.38/Fat/26.79/Sat.Fat/13.24/Carbs/23.48/Fiber/2.30/Netcarbs/21.18/Sugar/8.16/Protein/14.68/Sodium/1051.89/Cholesterol/74.22

This easy recipe for Baked Garlic Parmesan Potato Wedges will blow you away with its simplicity and fantastic garlic, Italian herbs, and parmesan flavors! They make a great side dish or appetizer for parties too!

This latest semi-french fry recipe is sort of blowing my mind. So crispy and loaded with yummy garlic and Italian flavors. I could never turn down garlic and cheese on fries and I think you won’t be able to, either! 

IDEAS FOR DIPPING GARLIC PARMESAN POTATO WEDGES

• Because what are fries without dip?!

• The first time I made these roasted potato fries, I dipped them in blue cheese dressing with freshly chopped parsley. Oh my heaven.

• Ketchup, cause, it’s a natural relationship.

• Chimichurri: don’t knock it till you try it! In fact, don’t dip, just dump the chimichurri all over the fries and eat with a fork (or your hands, no judgment).

• Queso dip! Cheese on cheese on cheese!

• Crab and artichoke dip? Sure! 

• If you love blue cheese dip, you’ll probably also want to go ahead and make this Greek Yogurt Ranch.

• Plain old mustard is great, but honey mustard is much, much better!

• For a little bit of heat in your dip, try this chipotle ranch version of a typical ranch dip.

HOW TO CUT POTATO WEDGES

1. I rinse my potatoes under cold water, rubbing off any dirt first. Then I cut off any bad spots or “eyes” that are starting to grow.

2. Then, I dry the potatoes off (so they aren’t slippery when you’re trying to cut them) and place them on a cutting board.

3. Grab a large, sharp knife for cutting these into wedges. Place the potato down longside away from you and slice right down the middle, lengthwise.

4. Turn the two cut halves down on the flat side/inside and cut those in half again. (Placing them flat side down ensures they won’t roll and lessens the chances that you’ll cut yourself.)

5. Finally, carefully cut each quarter-wedge in half through the center. Ta da!

6. If you have particularly large potatoes, you can cut some sections again. They should all be roughly about an inch in width to make them bake more evenly.

This easy recipe for Baked Garlic Parmesan Potato Wedges will blow you away with its simplicity and fantastic garlic, Italian herbs, and parmesan flavors! They make a great side dish or appetizer for parties too! 

Prep Time:15min

Cook Time:30min

Total Time:45min

Servings:4 servings

Ingredients:

• 3-4 large russet potatoes, sliced into wedges

• 4 tablespoons olive oil

• 2 teaspoons salt

• 2 teaspoons garlic powder

• 2 teaspoons Italian seasoning

• ½ cup shredded parmesan cheese

• optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

Instructions:

1. Preheat oven to 375. Lightly grease a large baking sheet and set aside.

2. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat.

3. In a small bowl whisk together salt, garlic powder, and Italian seasoning.

4. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.

5. Place potato wedges on prepared baking sheet in a single layer with skin-sides-down.

6. Bake for 25-35 minutes until potatoes are fork-tender and golden.

7. Sprinkle with freshly chopped parsley and dressing for dipping.

Notes:

Serve with your favorite dipping sauce – we love ranch dressing!

Nutritional Info:

Calories: 404 kcal, Carbohydrates: 52 g, Protein: 11 g, Fat: 18 g, Saturated Fat: 4 g, Cholesterol: 11 mg, Sodium: 1369 mg, Potassium: 1201 mg, Fiber: 4 g, Sugar: 2 g, Vitamin A: 128 IU, Vitamin C: 16 mg, Calcium: 193 mg, Iron: 3 mg

These twix cookies have a shortbread cookie, caramel filling, and chocolate topping – just like a twix candy bar!

How cute are these Twix cookies? If you love Twix candy bars then these cookies are for you! They are the perfect combination of shortbread, caramel, and chocolate. Just typing that out makes me want to make more of these – yum!!

It goes without saying that they are delicious, but I also love how pretty they are – cute little round cookies with yummy layers of candy on top. And believe it or not, they really do taste just like a Twix candy bar!

I made these for my Christmas cookie trays this year and they are almost always the first ones to disappear when I set them out! I guess people just love the flavor of Twix. 🙂 Plus how fun is it to have a cookie version of a classic candy bar? I might try this with all my favorite candy bars!

Just like their candy counterparts, these cookies consist of three layers – a shortbread cookie on the bottom, creamy caramel in the middle, and chocolate on top. Yum!! Each layer is easy to make, and the only time consuming part is spreading the caramel and chocolate on each cookie. It’s worth it though, when you end up with a small army of delicious Twix cookies. 🙂

We couldn’t stop eating these – they are crunchy and creamy and sweet and delicious. Plus, they look really pretty on a cookie tray!

If you like Twix candy bars, you need to try these cookies – you will love them!

Twix Cookies Recipe 

YIELD: Makes about 36 cookies

INGREDIENTS:

Cookie:

• 1 1/2 cups unsalted butter, softened

• 1 cup powdered sugar

• 1 tsp vanilla

• 3 cups flour

• 3/4 tsp salt

Caramel layer:

• 15 oz of caramel (I used Kraft caramel bits)

• 2 Tbsp evaporated milk

• Chocolate layer:

• 2 cups milk chocolate chips

• 2 tsp shortening

INSTRUCTIONS:

1. Make the cookies: Preheat oven to 350 degrees F. In a large bowl, cream butter and sugar together. Add vanilla, flour and salt and mix until well combined.

2. On a lightly floured surface, roll the dough out to 1/2 inch thick. With a small biscuit cutter, cut out cookies and place on a cookie sheet lined with parchment paper or a silicone liner. Bake for 14-16 minutes, or until cookies are set and just beginning to brown on the bottom. Remove from oven and let cookies cool completely.

3. Combine caramel and evaporated milk in a microwave safe bowl and melt according to package directions. Spread over cooled cookies and let set.

4. In a small microwave safe bowl, melt chocolate chips and shortening in 30 second increments, stirring in between each increment until melted and smooth. Spread over the tops of cooled caramel.

5. Let chocolate set before eating and serving.

These garlic butter burgers with zucchini noodles make a delicious low-carb/keto dinner you’ll remember for a long time. A super twist on the classic beef burger recipe!

Cheesy Garlic Burgers with Lemon Butter Zucchini Noodles – Rich and juicy, you’ll instantly fall in love with these cheesy stuffed burger steaks made in one pan with plenty of lemon butter zucchini noodles. This complete low carb dinner is keto, gluten-free, and paleo-friendly. It all looks way too simple to taste as delicious as it does, but believe us, it does!

Ingredients:

• 1 1/4 lb (650g) lean ground beef

• 5 garlic cloves, minced

• 1/2 cup chopped fresh parsley, divided

• 1 teaspoon crumbled beef bouillon cube

• Crushed red chili pepper flakes, optional

• 1 tablespoon steak seasoning (we used Mc Cormick’s Grill Mates Hamburger)

• 4 medium zucchini, spiralized or julienned

• 4 cheese slices (cheddar, mozzarella, provolone…)

• 2+2 tablespoons butter

• 1 tablespoon hot sauce (we used Sriracha)

• Salt and fresh cracked pepper

• 1 teaspoon Italian seasoning

• Juice of 1/2 lemon + lemon slices, for garnish

Instructions:

1. To make the cheesy garlic burgers with lemon butter zucchini noodles: Add ground beef to a medium bowl, breaking it up as you do.

2. Sprinkle with steak seasoning, red chili pepper flakes, fresh cracked black pepper, half of the minced garlic, bouillon cube, and parsley.

3. Mix with a fork or by hand until the ingredients are just combined.

4. Divide the seasoned ground beef into 8 even portions and form into round patties (you can use a ring mold).

5. Top half of beef patties with a slice of cheese and arrange another beef puck on top to make the “sandwich”.

6.  Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook the beef patties 5 to 6 minutes on each side, depending on the desired doneness.

7. While cooking, baste the beef with the mix of butter and juices. Remove to a clean plate and set aside.

8.  In the same skillet melt 2 tablespoons butter; then add remaining garlic, lemon juice, hot sauce, Italian seasoning, and red pepper flakes.

9. Stir in the fresh parsley, then add the zucchini noodles and toss for two to three minutes to cook it up.

10. Allow the cooking juices to reduce for one minute if the zucchini renders too much water.

11. Push zucchini on one side of the skillet and add the beef patties back to the pan and reheat for a minute or two.

12. Serve the cheesy garlic burgers with lemon butter zucchini noodles immediately with a lemon slice on the side. Enjoy!

Tips for the cheesy burgers and zucchini recipe:

• Zucchini tends to render a lot of water when cooking, so you can sprinkle with salt after spiralizing and allow to sit for a couple of minutes to take off excess water.

• Rinse well to get rid of salt and drain thoroughly in a colander before cooking.

• Let sit the ground beef on the counter to bring it in at room temperature. The burgers will cook more evenly.

How and how long to keep the cheesy beef burgers and zucchini noodles?

You can keep the cheesy beef burgers and zucchini for up to 2 days in an airtight container stored in your refrigerator. Reheat covered in a skillet with a dash of water to loosen up the sauce

This is a Meatloaf recipe for people who love their Meatloaf oozing with flavour, moist and tender yet not crumble apart when sliced, and a sticky caramelised meatloaf glaze . It’s so much more than just a giant hunk of ground beef in a loaf shape!

A loaf made entirely of meat. What’s not to love? (Vegetarians are excused 😉)

It’s economical. It’s quick to prepare. It’s a classic family favourite. And leftovers make terrific sandwiches.

If you think that Meatloaf is really just a giant beef burger shaped like a loaf, it’s time to abandon that misconception! Meatloaf shouldn’t taste like a hamburger! Meatloaf has more flavour because whereas you wouldn’t eat a hamburger without toppings, sauces, cheese and a bun, you can certainly eat Meatloaf plain because it’s so juicy and tasty!

The secret to making a meatloaf taste really good is to use fatty beef, plenty of flavourings and to grate your onion instead of dicing it.

Meatloaf is so much more than a giant hunk of ground beef in a loaf shape. It should ooze with flavour, be moist and tender yet not crumble apart when sliced. And the caramelised glaze is the crowning glory!

Prep Time: 15 mins

Cook Time: 1 hr 15 mins

Total Time: 1 hr 30 mins

Ingredients:

• 1 cup panko breadcrumbs (Note 1)

• 1 large onion , grated (brown, yellow)

• 1 kg / 2 lb ground beef (mince) , preferably not lean

• 2 eggs

• 3 garlic cloves , minced

• 1 tsp Worcestershire Sauce

• 1/4 cup tomato ketchup

• 1/4 cup chopped parsley (optional), or 2 tsp dried parsley or basil

• 1 tsp dried thyme

• 2 beef bouillon cubes , crumbled or 2 tsp beef powder (Note 2)

• 1 tsp black pepper

• Meatloaf Glaze:

• 1/2 cup tomato ketchup

• 2 tbsp cider vinegar

• 1 tbsp brown sugar , lightly packed

Instructions:

1. Preheat oven to 180C/350F. Oil or spray a loaf tin. (Note 3)

2. Glaze: Mix together in a small bowl. Set aside.

3. Meatloaf: Place breadcrumbs in a very large bowl. Grate over onion. Mix so the breadcrumbs are all wet. (Note 4)

4. Add remaining ingredients. Mix well using your hands. Form into a loaf shape, pinching together then smoothing over creases and cracks (helps prevent cracks during baking).

5. Transfer into loaf tin. Brush generously with glaze, using about 1/2.

6. Bake for 45 minutes. Remove from oven and brush with most of the remaining glaze. If there is excess fat pooling, scoop/pour it off.

7. Bake for a further 30 minutes. Remove from oven.

8. Stand for 10 minutes before turning out and cutting into thick slices. You will probably get a bit of crumbling just on the edges of the first couple of slices, this is normal and indicative of the tenderness of the meatloaf (zero crumble indicates firm packed harder meatloaf which isn’t as enjoyable!).

9. Ideal served with a dollop of ketchup, creamy mashed potatoes and steamed vegetables.

Notes:

• Panko breadcrumbs are larger than normal breadcrumbs so they make the meatloaf softer. Nowadays they are found in most supermarkets here in Australia, usually in both the Asian section and alongside normal breadcrumbs.

• Bouillon cubes adds so much better flavour to the meatloaf compared to just plain salt. Best subs: chicken or veg bouillon or stock powder. Salt sub: 1.5 tsp salt.

•  Pan size: My loaf pan is 23 x 13 x 6 cm / 9 x 5 x 2.5″. As long as you have one about this size, this recipe will work fine though it might be flatter or taller.

•  Grated onion – a highly effective and efficient technique to make meatloaf more tender (soaked breadcrumbs puff up when baked) and adds savoury onion flavour without the need to separately fry diced onion.

 Nutrition per serving, assuming 8 servings.

Nutritional Info:

Serving: 179g | Calories: 404cal | Carbohydrates: 15g | Protein: 24g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 129mg | Sodium: 607mg | Potassium: 468mg | Sugar: 7g | Vitamin A: 175IU | Vitamin C: 2.3mg | Calcium: 52mg | Iron: 3.3mg

A stir-fry recipe with cabbage and all the flavor of an egg roll without the wrapper! Like an unstuffed egg roll in a bowl!

So… you may have noticed I’m cooking a lot of recipes these days that are low carb and gluten free. Well, lemme tell you, there’s a reason. The minute I turned forty last year the pounds started packing on.

I’m a big gal. And that’s fine. I came to terms with the fact I ain’t ever going to be a size two 15 years ago. But even us big girls have a range we like to stay in.

And I stepped way out of that range this past year so I’m trying to get back in it again.

And you know what’s working for me? I’m trying to just eat meat and vegetables. I have dairy too and some nuts here and there if I get snacky but for the most part, it’s just meat and vegetables for me.

No flour, sugar, rice, potatoes, pasta or bread.

And it’s working! I’ve lost 12 pounds in the last three weeks and I haven’t been hungry once. I guess it helps that I really, really, honest to God, do love vegetables.

On Sundays I cook up whole batches of yummy vegetables and soups & stews to eat off of during the week. And you know what? I look forward to meal time!

So anyway, I came across this recipe from Once a Mom Always a Cook and just knew I had to try it! I LOVE EGG ROLLS. And the thought of being able to get all those yummy flavors in a dish I could enjoy without a shred of guilt sounded good to me!

This is delicious and it heats up beautifully too! I can’t wait to make this again!

Egg Roll Stir-Fry Recipe 

Yield: 4-6 Servings

PREP TIME: 10 Min

COOK Time: 20 Min

Total Time: 30 Min

A skillet recipe with cabbage and all the flavor of an egg roll without the wrapper! Like an unstuffed egg roll stir-fry in a bowl!

INGREDIENTS:

• 1 lb. ground beef, pork or turkey

• 1 large onion, diced

• 1 small head of cabbage

• 2-3 carrots

• 4-5 cloves garlic, minced

• 1 tablespoon grated fresh ginger

• 1/2 teaspoon black pepper

• 2 tablespoons sesame oil

• 1 tablespoon vegetable oil

• 1/4 cup soy sauce

INSTRUCTIONS:

1. Cook and crumble ground meat with onions in a very large skillet until meat is cooked through. Do not drain.

2. You’ll need to select a skillet large enough to contain all the cabbage – divide everything evenly into two skillets if necessary.

3. While meat and onions are cooking, cut cabbage into thin shreds; set aside.

4. Peel carrots with a vegetable peeler then either dice small or use the peeler to shave off thin slices; set aside.

5. Combine garlic, ginger, pepper, sesame oil, vegetable oil and soy sauce in a small bowl and stir to combine; set aside.

6. Add cabbage and carrots to ground meat then cook and stir over medium-high heat for 3-4 minutes.

7. Add soy sauce mixture then stir well.

8. Reduce heat to medium and continue cooking for 5-10 minutes or until cabbage is tender.

NOTES:

• Substitute two bags coleslaw mix for cabbage and carrots if desired.

• I like ground pork or white turkey in this best!

• Substitute 1 teaspoon ground ginger for fresh if needed.

Did you make this recipe?

With this delicious Apple Pie with Custard, the apples are placed in a pudding, which is then baked in the oven. That gives you that sweet exterior, with a creamy filling with fresh apple. A party will be on your plate, so delicious.

Prep Time: 25mins

Cook Time: 1hr 10mins

Stiffen: 3 hrs

Total Time: 4hrs 35min

Servings: 8 persons

Calories: 585 kcal

Ingredients:

• 155 grams of sugar

• 2 packets of vanilla sugar

• 250 g Butter

• a bit of salt

• 250 g flour

• 2 packets of vanilla custard powder

• 3 Owner

• 155 ml milk

• 3 large apples

• 1 packet of baking powder

Preparation:

1. (Preheat the oven to 180-190 °C and grease a springform pan with a little butter).

2. Next, cream the butter with the vanilla sugar, sugar and a pinch of salt. Then gradually stir in the eggs. Add the flour, baking powder and vanilla pudding powder and mix well and gradually add the milk.

3. Now wash the apples, peel, core and cut into pieces as desired. Using a spatula, fold the apple pieces into the batter.

4. Finally, fill the batter with the apple pieces in the rectangular springform pan and bake on the middle shelf for 40 to 50 minutes and you’re done. Fast and tasty!

NOTES:

Optional:

• Add a layer of crushed almonds over your pie crust before adding the apple filling to give a little extra crunch to your pie.

• Another addition you can add is raisins.

• If you experience issues with a soggy crust bottom, try squeezing as much liquid as possible out of the shredded apple before adding it to the pie crust.

• Or blind bake your crust at 350 degrees for about 5-10 minutes.

This Tex-Mex inspired salad is a great way to use up any leftover chicken you might have on hand. A super easy, healthy and delicious entrée salad you’re sure to love.

Weight Watchers Tex-Mex Chicken Salad Recipe with corn, black beans, scallions, bell peppers, cilantro, and boneless, skinless chicken breast.

A super quick, and easy meal! Delicious Mexican flavors!

The perfect, make ahead recipe!

Weight Watchers Tex-Mex Chicken Salad Recipe 

Weight Watchers Tex-Mex Chicken Salad Recipe. This is a quick and healthy, low calorie lunch or dinner with 267 calories, 2 WW Freestyle Points, and 7 Smart Points.

PREP TIME: 15MINS

COOK TIME: 0MINS

TOTAL TIME: 15MINS

COURSE: Salad

CUISINE: Mexican

SERVINGS: 2

INGREDIENTS:

• ½ medium red bell pepper chopped

• ½ medium green bell pepper chopped

• 2 medium scallions chopped

• 1 can (15 oz) corn drained

• 1 can (15 oz) black beans drained and rinsed

• 1 tbsp corn oil

• 2 tbsp lime juice

• 8 ozs boneless skinless chicken breast cooked and chopped

• 2 tbsp reduced-sodium taco seasoning mix

• 4 tbsp fresh cilantro chopped

• 4 tbsp sour cream – reduced-fat

INSTRUCTIONS:

1. In a large mixing bowl, add red sweet pepper, green bell pepper, scallions, corn, and black beans. Mix well.

2. Add lime juice and oil to bean mixture; toss to coat

3. Mix in (toss) taco seasoning, cilantro, and chicken.

4. Top each serving with sour cream, if desired.

NOTES:

My WW Points: 2 Blue Plan and 7 Green Plan

2 WW Freestyle Points and 7 Weight Watchers Smart Points

We are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.

NUTRITIONAL INFO:

Calories: 267.1kcalCarbohydrates: 38.1gProtein: 22.7gFat: 3.9gSaturated Fat: 0.8gCholesterol: 39.6mgSodium: 87.4mgFiber: 9.2gSugar: 4.8g

Chocolate Mousse may well be the ultimate chocolate fix! Rich and creamy, yet light and fluffy, one pot is satisfying but always leaves me wanting more…….

This is a classic chocolate mousse made the proper French way, as served in fine dining restaurants. Less cream, more chocolate, a more intense chocolate flavour and a beautiful creamy mouth feel.

Chocolate Mousse Recipe:

Light and airy yet rich, this is a Chocolate Mousse made the classic French way, as served in fine dining restaurants. Less cream, richer mouth feel, true chocolate flavour. It’s actually quite straight forward to make!

Raw eggs note: required to make real chocolate mousse. It is not possible to achieve the same result without using eggs, despite what other recipes promise – and I’ve tried many. It will either be denser, or be like eating whipped cream, or have a weird jelly like texture more like pana cotta. Read in post for more information. Note: raw eggs not advisable for pregnant women or babies to consume.

Prep Time: 20 mins

 Servings: 4 

INGREDIENTS:

• 3 eggs (~55g/2 oz each)

• 125g / 4.5 oz dark cooking chocolate , bittersweet / 70% cocoa (Note 1)

• 10g / 0.3 oz unsalted butter

• 1/2 cup cream , full fat (Note 2)

• 3 tbsp caster sugar (superfine white sugar)

Decorations:

• More whipped cream

• Chocolate shavings (Note 3)

INSTRUCTIONS:

1. For reliable results, work at a steady pace so your whipped egg whites and cream do not get too warm!

2. Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients. (Note 4)

3. Yolks: Whisk yolks until uniform.

4. Melt chocolate and butter: Break chocolate into pieces and place in a microwave-proof bowl with the butter. Melt in the microwave in 30 second bursts, stirring in between, until smooth. (Stir in optional flavourings at this point, but read Note 6 first). Set aside to cool slightly while you proceed with other steps.

5. Whip cream: Beat cream until stiff peaks form, being careful not to over-whip.

6. Whip whites: Add sugar. Beat whites until firm peaks form ( Note 5)

Fold together all ingredients:

1. Fold egg yolks into cream using a rubber spatula – 8 folds max. Some streaks is fine.

2. Check chocolate temperature: The chocolate should still be runny but warm (min 35C / 95F; ideal 40C / 104F). If too cool or thick, microwave in burst of 5 seconds at a time until runny.

3. Pour chocolate into cream yolk mixture. Fold through – 8 folds max. Some streaks here are ok.

4. Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated – “smear” the spatular across surface to blend white lumps in – aim for 10 folds.

5. Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain – aim for 12 folds max, but ensure there are no obvious egg white patches.

6. Divide mixture between 4 small glasses or pots. Refrigerate for at least 6 hours, preferably overnight.

7. To serve, garnish with cream and chocolate shavings. Raspberries and a tiny sprig of mint for colour would also be lovely!

Notes:

1. Chocolate: It’s critical you use COOKING chocolate, not eating chocolate. Cooking chocolate (found in the baking aisle) is made for, well, cooking with. It melts more smoothly and is thinner than eating chocolate when melted. If you use eating chocolate, the chocolate may seize when mixed in and you may get lumps in your mousse! Don’t risk it, use cooking chocolate.

Bittersweet dark chocolate and 70% cocoa dark chocolate is best to get a good chocolatey flavour.

2. Cream: You must use full-fat cream that can be whipped – pure cream (35% fat), thickened cream (35% fat) or heavy cream (35 – 40% fat). Do not use pouring cream that cannot be whipped – the label will state if the cream cannot be whipped.

3. Chocolate Shavings: Use a small knife and scrape at a low angle on the flat side of a block of chocolate.

4. Eggs tip: It’s easier to separate whites from yolks when eggs are cold, but whites at room temp fluff up better when closer to room temp. So separate the eggs when fridge cold then set aside while you prep the other ingredients to let the whites come to room temp a bit.

5. Beaten whites consistency: Egg whites can be beaten to: soft peaks, firm and stiff peaks. We want the middle one – firm peaks. This is when you have a “elf hat” floppage at the top of the peak. If it stands straight upright without the little hook then it’s stiff, not firm (still works fine but it won’t hold up as well after a few days in the fridge). If you do not get any type of peaks at all, then keep beating!

6. Flavourings: such as liquor, can be added into the melted chocolate, but make sure it is at room temperature other it can make the chocolate sieze. Stir it in then leave to cool per recipe. You can taste it later to see if the flavour is strong enough for you – but don’t go overboard otherwise you may have issues setting the mousse! Up to 1 tbsp should be fine (and that should be enough!!), don’t go overboard otherwise it might affect the melted chocolate or compromise how the mousse sets.

PRO TIP: Never add flavourings into just melted chocolate otherwise it might seize and become grainy, always ensure it’s combined with something (butter, in this case).

7. Storage: Best within 2 days but keeps for a week in the fridge with only a slight reduction in aeration.

9. Nutrition per serving. Makes 4 x 1/2 cup (125ml) servings. It is quite rich!

NUTRITIONAL INFO:

Calories: 375cal | Carbohydrates: 27g | Protein: 7g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 171mg | Sodium: 92mg | Potassium: 266mg | Fiber: 1g | Sugar: 19g | Vitamin A: 700IU | Calcium: 134mg | Iron: 1mg

 

The way to make bread every time the rainy season comes back or the cold season comes, women pay a lot of attention. Many people are afraid that making bread is difficult and consider it a great challenge. However, that is not the case. There are many successful easy ways to make bread.

  INGREDIENTS:

• 420g bread flour

• 1/2 teaspoon salt

• 1/2 tablespoon sugar

• 250ml warm water

• 1.5 teaspoons of bread yeast

• 1 tablespoon cooking oil (optional)

• 1 chicken egg (optional)

INSTRUCTIONS:

Soak yeast to make bread

1. You put the yeast in a cup, add 1/2 cup of warm water, stir well and wait 15 minutes for the yeast to bloom. To get the right water temperature to help ferment, try water that is just warm on your hand or wrist. Because, if the water is not warm, the yeast will not bloom and the hot water will kill the yeast.

2. The process of soaking yeast in making bread is very important. The successful soaking of yeast almost determines 70% of your batch of cakes, so you should pay attention to this step.

3. After adding water to the yeast, you only need to wait a few minutes to see the effervescent yeast. If you wait for more than 5 minutes, the yeast just melts without bubbling, then discard this cup of yeast and make another one.

Effervescent yeast:

Effervescent yeast is your yeast that has successfully fermented. Internet photos

 Dough:

Once I had a good yeast, I started kneading the dough. You put 2/3 of the flour in a deep bowl, add salt and sugar, mix well, then pour in the yeast and continue to mix.

Next, you add warm water with the same warmth as when making yeast or close to it. Add water slowly and mix well. You can use a wooden spoon or chopsticks to mix because the dough is very sticky at this point.

Sticky dough

1. At the beginning of mixing the dough, the dough is very sticky, please be patient. Internet photos

2. After adding all the water and mixing well, add the remaining dry powder little by little, continue mixing.

3. When you have mixed 1/2 of the remaining dry flour, you begin to knead the dough. 1/2 of the remaining dough, you use to prevent sticking during the kneading process until the shape of the cake.

4. To knead the dough, you can either stuff it on a clean countertop or use a clean wooden cutting board. You sprinkle some dry powder on it and pour the mixed powder out.

5. You use the palm near the wrist to knead. While kneading, add a little dry flour until the dough no longer sticks to your hands.

6. Stuffing time is about 15 minutes. Or when you see that the dough is soft, smooth, not sticky to your hands, when you pull it out with a certain elasticity, stop.

Dough stuffing

You knead the dough for about 15 minutes or when you see a smooth dough that doesn’t stick to your hands anymore. Internet photos

 Let the dough rest

1. After kneading the dough, use a large deep bowl/bowl, apply a little dry flour evenly to the bottom and sides of the bowl.

2. At the same time, you also apply a little dry flour to the dough, place the dough in a bowl, cover with cling film or cover the bowl with a clean towel.

3. You can also use cooking oil to grease the bottom and sides of the bowl so that when the baking powder doesn’t stick it’s easier to remove it from the bowl.

4. Place the bowl of dough in a warm place, the dough will rise faster.

5. After 90 minutes, your dough has doubled, you deflate the dough, take out the dough and shape the cake.

Let the dough rest:

After kneading the dough, let the dough rest for about 90 minutes for the dough to rise.

Shape the cake:

1. If you want to make large bread, you can leave the dough whole, make the baguette or as long as you want.

2. To make a circle, pull the edge of the dough to the center of the underside of the dough, then rotate the dough with your hands to gradually round it.

3. To make a long loaf, roll the dough a little longer, flatten the dough slightly, then roll the edges of the dough in the middle, maybe letting one edge of the dough overlap the other.

4. Next, you can tighten the two ends of the dough to slim it down.

5. If you want the bread to be small, you can divide the dough into small portions.

6. Depending on your preference, you can create a round or long bread shape.

7. With bagels, you roll the dough but do not use force but just cup your hands enough to create a roundness for the dough.

8. Or, you can put the ball on your hand, pull the edge of the dough into the center of the dough ball to smooth the other half of the dough.

9. When placing in the baking tray, you put this smooth side on top, the beautiful smooth surface is not rough.

Shape a baguette:

When shaping the bread, do not use force.

1. With long bread, you gently flatten the dough into a cylinder and roll the 2 sides of the dough inward, rolling it gently.

2. Or, you can simply roll gently by hand until the ball is long and cylindrical, then gently roll the ends to slightly point it.

3. After shaping all the dough, let the dough rest for another 30 minutes.

4. You also use a towel or food wrap to cover the dough so that the dough rises a second time and does not dry out.

5. Let the dough rest for the second time

6. After shaping, cover the dough and let it rest for the second time for about 30 minutes. Internet photos

7. When the dough is almost ready, turn on the oven to heat it up, then reduce it to 180-200 degrees Celsius depending on your oven to prepare for baking.

8. If you are making a large loaf shape, then use a sharp knife or razor to cut the surface of the dough.

9. As a circle, you make a cross from the center of the dough to pull out 1/2 of the cake or make a big grid.

10. As a long loaf, you slit about 3 diagonal lines on the dough, the length of each incision is about 2/3 along the width of the cake, or you can also slit a large grid on the surface of the cake.

11. If you want a nice golden cake, beat the eggs and brush the dough before baking. However, you can also do not need to use eggs, but use fresh milk without sugar to brush, or do not brush at all, our cake has a more brown color.

Scramble eggs:

Brushing eggs on the top of the bread will give the cake an attractive color.

Bake:

1. You put the cake on the tray and put it in the oven for about 30-35 minutes or when the cake turns golden brown.

2. To prevent the delicious cake from drying out, you can put a cup of water in the oven.

3. To store water, you can use a small ceramic cup/cup or a stainless steel mold to make cupcakes .

4. In case you do not leave a cup of water in the oven, during the baking process, you can occasionally use a spray bottle to spray the surface of the cake.

5. When the cake is golden brown, use a chopstick or fork to try to press the cake to feel crispy.

6. You turn off the oven, open the oven door for about 5-7 minutes to cool down, then remove the cake.

7. You can also take out the cake to enjoy immediately if you like. When the cake is removed from the oven, you should leave it on the tray to cool down and then store it.

8. Enjoy the bread

 Preserving bread after baking

1. After baking, you need to pay attention to the preservation stage, the cake will be delicious for a long time. To preserve the cake you need to do the following steps:

2. Wait for the cake to cool down, when it is still warm, you should cover it with a clean towel to prevent the cake from drying out

3. When the cake is completely cooled, put the cake in a zip or plastic food bag tied or glued. Stored in this way, the cake will be soft and take a long time to dry.

4. You can also use a paper bag to preserve the cake. If you use a paper bag, you can put the cake in the bag while it is still warm, without waiting for it to cool completely.

5. After putting the cake in the bag, you keep it in a cool place.

6. The shelf life of the cake is 3 days, the best is to use it after baking and on the 2nd day.

Store in a paper bag

1. After making bread, use it right away or it’s still delicious the next day, you can keep it for 3 days. Internet photos

2. You see, the way to make bread seems to be very difficult, but it is not.

3. Maybe the fermenting or kneading process will “annoy” you a bit, but if you get through it the first time, it’s sure to bring you a lot of fun and enjoyment after that. difficult to describe.

4. Homemade bread has a very strong allure. Since baking, the scent has been so sweet that it can fly all over the house, even flying over to the neighbor’s house.

5. With the way of making bread, although the process of making many steps is interesting, but when it is finished, you can enjoy the freshly baked hot cakes, guaranteed to taste as delicious as never before. before.

6. This is the joy of making bread at home, which nothing can replace or give you the same pleasure.

7. Give it a try, the Delicacies section believes that you will conquer this cake and can create your own excitement, to try other great bread recipes waiting for you to discover.

Seven-minute frosting is the stuff of legend, at least for those of us of a certain generation—the pillowy white cloud of frosting our grandmothers spread over and between layers of cake. Every bite was a shock of marshmallow sweetness, little more than sugar and air, with nothing but a whisper of vanilla for flavor.

The simplicity of its ingredients, along with the speed of its preparation, made seven-minute frosting a common companion to cakes with a more complicated profile, such as gingerbread, coconut layer cake or devil’s food.

Like any of those old recipes that evolved in the American kitchen, definitions remain conceptual rather than rule-bound, based on intuition rather than training. But the truth of the matter is that seven-minute frosting is a Swiss meringue in disguise; that is, a combination of egg whites and sugar cooked over a water bath and whipped into a glossy meringue.

The ratio of ingredients in any Swiss meringue will vary from baker to baker, and purpose to purpose, as the amount of sugar affects not only sweetness but stability and volume. The amount of sugar and egg whites I’ll use for Swiss buttercream differs from the ratios I lean on for pie, and that same variation is found within the microcosm of seven-minute frosting as well.

Classic recipes call for sugar and egg whites in proportions ranging from 2:1 all the way to 5:1 by weight, and it’s these high-sugar recipes that are the norm. Yet the meringue itself becomes increasingly fluffy and light as the amount of sugar falls, but this lightness comes at the cost of stability, as it’s sugar that keeps the moisture of the egg whites in check, and the meringue aloft.

Old-Fashioned 7-Minute Frosting Recipe

Active: 12 mins

Total: 20 mins

Serves: 40 servings

Makes: 5 cups

Ingredients:

• 6 ounces egg whites (2/3 cup; 170g), from 5 to 6 large eggs

• 12 1/4 ounces plain or toasted sugar (about 1 3/4 cups; 340g) (see notes)

• 3/4 teaspoon (3g) Diamond Crystal kosher salt, or more to taste; for table salt, use about half as much by volume or the same weight

• 1/4 teaspoon cream of tartar

• 1 teaspoon (5ml) vanilla extract, or more to taste

Instructions:

For a Stand Mixer With a Bowl-Lift Design: Tear off a long strip of foil and crumple it into a thick ring. Place it in the bottom of a 3-quart saucier, or similarly large, wide pot, and fill with roughly 1 1/2 inches water. Place over high heat until bubbling-hot, then adjust the temperature to maintain a gentle simmer.

In a stainless steel stand mixer bowl, combine egg whites, toasted sugar, salt, and cream of tartar. Set over the steaming water so that the bowl is resting on the foil ring and touching neither the water nor the pot itself. Cook, stirring and scraping constantly with a flexible spatula, until egg whites register 175°F (79°C) on a digital thermometer; this should take no longer than 10 to 12 minutes. Transfer bowl to a stand mixer fitted with a whisk attachment.

For a Stand Mixer With a Tilt-Head Design: Fill a large pot with a few inches of water. Place over high heat until bubbling-hot. In a large glass or ceramic bowl, combine egg whites, toasted sugar, salt, and cream of tartar. Set bowl over the steaming water, then cook, stirring and scraping constantly with a flexible spatula, until egg whites register 175°F (79°C) on a digital thermometer; this should take no longer than 12 minutes. Scrape mixture into the stand mixer bowl and fit stand mixer with a whisk attachment.

Add vanilla extract, and whip the meringue on high speed until glossy, stiff, and cool to the touch. Along the way, pause mixing to taste the meringue, adjusting salt and vanilla as needed; if using an extract of another flavor, fold it in with a flexible spatula at the very end, as the oil content of flavors like citrus, almond, or mint may otherwise deflate the meringue.

Use immediately as a frosting for cake, and serve as soon as possible; at cool room temperature, the frosting will hold for about 24 hours, as the cake will slowly absorb the meringue over time. If desired, after frosting a cake, the exterior layer of meringue can be toasted like a marshmallow using a culinary blowtorch.

Troubleshooting: While the approximate cooking times for the water bath are estimations at best, and will naturally vary from kitchen to kitchen, substantially missing the mark indicates heats that are vastly too high or low. When the meringue cooks much too fast, it is prone to scrambling, regardless of how thoroughly the bowl is scraped, resulting in a lumpy texture and eggy flavor. When the meringue is cooked too slowly, excess evaporation will dry the meringue, making it grainy and dense. In either event, adjusting the heat as needed will resolve the issue.

Notes:

Though technically optional, using quick-toasted sugar will dramatically tame the sweetness of this frosting, while also adding subtle depth of flavor. Or, for a bolder (and entirely different) flavor, try using a light brown sugar (which will produce sea foam frosting) or raw sugar instead; for more information, see our guide to raw sugars.

A Maryland staple, these crab cakes are made from fresh lump crab meat and just enough filler to bind the crabmeat together.

It’s very important to use fresh, good-quality lump crab meat. Look for fresh-off-the-boat crab meat, which is sold in a clear plastic container, usually resting on ice in the seafood department. It’s expensive, but one pound is enough to make six generous crab cakes (or 12 mini ones), which feeds my family of four easily.

If fresh lump crab meat is not available, the second-best option is refrigerated crab meat, such as Phillip’s, which is readily available year-round. Avoid shelf-stable canned crab meat, which contains additives that affect the taste and texture of the meat. (For a less expensive alternative to crab cakes, or when fresh crab meat is not in season, try fresh salmon cakes.)

Note that celery is not traditional in Maryland crab cakes, but I love the little crunch it adds; feel free to leave it out if you’re a purist.

A Maryland staple, these crab cakes are made from fresh lump crab meat and just enough filler to bind the crabmeat together.

Servings: Makes 6 large crab cakes

Prep Time: 30 Minutes

Cook Time: 10 Minutes

Total Time: 40 Minutes, plus at least 1 hour to let the crab cakes set

INGREDIENTS:

FOR THE CRAB CAKES

• 2 large eggs

• 2½ tablespoons mayonnaise, best quality such as Hellmann’s or Duke’s

• 1½ teaspoons Dijon mustard

• 1 teaspoon Worcestershire sauce

• 1 teaspoon Old Bay seasoning

• ¼ teaspoon salt

• ¼ cup finely diced celery, from one stalk

• 2 tablespoons finely chopped fresh parsley

• 1 pound lump crab meat (see note below)

• ½ cup panko

• Vegetable or canola oil, for cooking

FOR THE QUICK TARTAR SAUCE

• 1 cup mayonnaise, best quality such as Hellmann’s or Duke’s

• 1½ tablespoons sweet pickle relish

• 1 teaspoon Dijon mustard

• 1 tablespoon minced red onion

• 1-2 tablespoons lemon juice, to taste

• Salt and freshly ground black pepper, to taste

INSTRUCTIONS:

FOR THE CRAB CAKES

1. Line a baking sheet with aluminum foil for easy clean-up.

2. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well.

3. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat.

4. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet.

5. Cover and refrigerate for at least 1 hour. This helps them set.

6. Preheat a large nonstick pan over medium heat and coat with oil.

7. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side.

8. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce.

FOR THE QUICK TARTAR SAUCE

In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.

Make-Ahead Instructions: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance.

Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won’t hold together well.

NUTRITIONAL INFO:

Serving size:2 crab cakes

Calories299Fat14gSaturatedfat3gCarbohydrates:9gSugar:1gFiber:1g Protein:32gSodium:1141mgCholesterol:275 mg

This Mississippi Mud Cake recipe is a decadent dessert that everyone will love. Featuring a gooey and moist chocolate cake topped with mini marshmallows, pecans, and chocolate icing, this classic recipe never disappoints. This indulgent cake is perfect for any occasion!

This Mississippi mud cake is perfect for the chocolate lover in your life! With a layer of tender, chocolatey cake topped with marshmallows, pecans, and chocolate icing, this cake practically bursts with chocolate flavors. You will love how moist and rich this cake is. It will melt in your mouth. 

PRO TIPS FOR MAKING THIS RECIPE

• The cake will have the texture of a fudgy brownie. It will puff around the sides but will fall a little during cooling.

• If you’re not a fan of pecans, you can swap them for walnuts.

• Make sure to use room temperature ingredients so the ingredients mix smoothly into the batter. Overmixing the batter will lead to a tough, dry, and dense cake.

• I highly recommend using a kitchen scale to measure your flour as it’s the most accurate method and will prevent you from ending up with a dense cake. If you don’t have a scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method prevents you from overpacking the measuring cup.

• Similarly, use a scale to measure the powdered sugar for the icing, as you do not want the icing to be too thick. If you add too much powdered sugar, your icing will be more like frosting and won’t drizzle the cake over as smoothly.

• As this Mississippi mud cake is a fudgy brownie-like texture, you must allow for it to cool before slicing into it. This ensures you get perfectly clean slices and that they hold their shape.

• If you only have jumbo marshmallows, you can cut them into smaller pieces to mimic mini marshmallows

Perfect for the chocolate lover in your life, this Mississippi mud cake is gooey, moist, and full of chocolate flavor. Everyone will be reaching for a second slice of this tender cake!

Prep Time: 10min

Cook Time: 30min

Total Time: 40min

Servings: 12 servings

Calories: 751kcal

Ingredients:

For the Cake:

• 2¼ cups all-purpose flour (210g)

• ¾ cup unsweetened cocoa powder (60g)

• 2 teaspoon baking powder

• ¾ teaspoon salt

• ½ teaspoon baking soda

• 2 cups granulated sugar (400g)

• 1 cup vegetable oil (240mL)

• ¾ cup whole milk (180ml)

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 (10-ounce bag) mini marshmallows (283g)

• 1 cup chopped pecans (113g)

For the Icing:

• ½ cup unsalted butter (113g)

• 3 tablespoons unsweetened cocoa powder

• 5 tablespoons whole milk

• 3 cups confectioners’ sugar (360g)

• 1 teaspoon vanilla extract

Instructions:

For the Cake:

Preheat the oven to 350°F. Spray a 9×13-inch baking pan with baking spray.

In a medium bowl, whisk together the flour, cocoa, baking powder, salt, and baking soda.

In a large mixing bowl, whisk together the sugar, oil, milk, eggs, and vanilla. Add the flour mixture to the sugar mixture and stir until well combined and smooth. Pour the batter into the prepared cake pan.

Bake for 30 to 35 minutes or until the center of the cake is springy to the touch.

Meanwhile, after the cake has been baking for 15 minutes, make the icing.

For the Icing:

In a medium saucepan, melt the butter over medium-low heat. Whisk in the cocoa powder and milk until smooth. Add the powdered sugar and vanilla, and whisk until smooth. Remove from the heat and keep warm.

For the Assembly:

Remove the cake from the oven and immediately top with marshmallows and pecans. Drizzle the icing over the marshmallows and pecans. Let the cake cool completely before serving.

Notes:

• The cake will have the texture of a fudgy brownie. It will puff around the sides but will fall a little during cooling.

• If you’re not a fan of pecans, you can swap them for walnuts.

• Make sure to use room temperature ingredients so the ingredients mix smoothly into the batter. Overmixing the batter will lead to a tough, dry, and dense cake.

• I highly recommend using a scale to measure your flour as it’s the most accurate method and will prevent you from ending up with a dense cake. If you don’t have a scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method prevents you from overpacking the measuring cup.

• Similarly, use a scale to measure the powdered sugar for the icing, as you do not want the icing to be too thick. If you add too much powdered sugar, your icing will be more like frosting and won’t drizzle the cake over as smoothly.

• As this Mississippi mud cake is a fudgy brownie-like texture, you must allow for it to cool before slicing into it. This ensures you get perfectly clean slices and that they hold their shape.

• If you only have jumbo marshmallows, you can cut them into smaller pieces to mimic mini marshmallows.

Nutritional Info:

Calories: 751kcal | Carbohydrates: 107g | Protein: 8g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 85mg | Sodium: 316mg | Potassium: 224mg | Fiber: 4g | Sugar: 78g | Vitamin A: 366IU | Vitamin C: 0.1mg | Calcium: 97mg | Iron: 3mg

STEAK:

• 1 Ib. steak, cut into cubes (you can use Ribeye or Sirloin)

• 1/2 cup + 1 Tbsp extra virgin olive oil, divided

• 1/4 cup soy sauce

• 1/4 cup Worcestershire sauce

• 1 Tbsp garlic powder

• 1 Tbsp Cajun seasoning

• 1 Tbsp hot sauce

• 1 Tbsp brown sugar

• 1 tsp ground black pepper

• 2 Tbsp butter

• 2 garlic cloves, minced

• 1/8 – 1/4 tsp crushed red chili pepper flakes (optional)

PASTA:

• ½ tsp salt

• 1 Tbsp olive oil

• 1 Ib. Penne Pasta

SHRIMP:

• 10 oz shrimp, peeled and deveined (if frozen, thawed)

• 1 Tbsp olive oil

• 1 Tbsp cajun seasoning

• Pinch of Salt

• Pinch of freshly ground black pepper

ALFREDO SAUCE:

• ½ cup unsalted butter

• 4 oz. cream cheese softened to room temperature

• 2 cups (1 pint) heavy cream

• 1 Tbsp Cajun seasoning

• 1/2 tsp salt, or to taste

• 1/2 tsp freshly ground black pepper, or to taste

• 1 and ½ cups freshly grated Parmesan

INSTRUCTIONS:

1. Place the steak pieces inside of a Ziploc bag. Set aside.

2. Combine 1/2 cup extra virgin olive oil, soy sauce, Worcestershire sauce, garlic powder, Cajun seasoning, hot sauce, brown sugar, and ground black pepper in a small bowl.

3. Pour the marinade inside of the Ziploc bag, covering the meat. Seal tightly and refrigerate for 6-8 hours or preferably overnight.

For the Pasta 

1. Fill a large pot with water and add ½ teaspoon of salt and 1 tablespoon of olive oil. Bring to a boil.

2. Add the pasta to the boiling water and cook according to package directions.

3. Drain the pasta water and set the noodles aside.

FOR THE SHRIMP:

1. In a medium bowl, add shrimp, olive oil, cajun seasoning, and a pinch of salt and pepper and toss to combine and coat the shrimp.

2. Add shrimp to hot skillet and cook, stirring constantly until shrimp is pink. Scrape shrimp into a separate bowl and set aside.

FOR THE STEAK:

1. Heat 1 tablespoon of olive oil in the hot skillet.

2. Remove steak marinade from the refrigerator. Remove the steak chunks from the marinade and place them in the same skillet in a single layer.

3. Cook for 2-4 minutes, stirring occasionally until golden brown.

4. Add butter, minced garlic, and crushed red pepper flakes and continue to cook for 1-2 minutes, stirring and tossing to coat the steak. Scrape into a separate bowl and set aside.

FOR THE ALFREDO SAUCE:

1. In the same skillet, melt the butter over medium-low heat. Once the butter is melted, add the cream cheese and heat until softened.

2. Pour in heavy cream and season with Cajun spice, salt, and pepper. Whisk to combine.

3. Bring to a low boil. Once boiling, decrease the heat to low and allow the sauce to simmer for 8-10 minutes, whisking occasionally. The sauce should be thick enough to coat a spoon.

4. Once the sauce has thickened, turn off the heat and add the parmesan. Stir until cheese is melted and combined. Taste the sauce and adjust the seasonings to your preference.

5. Add the pasta and toss it around to coat in the Alfredo. Toss in the steak, and shrimp and stir to combine. Serve and enjoy!

NOTES:

You can definitely use your favorite marinade recipe or prepare your steak however you prefer

These Oven-Fried chicken legs are tender and juicy with a deliciously crispy skin. An easy homemade BBQ sauce adds sticky goodness to these drumsticks that are baked in the oven instead of grilled. Serve with mashed potatoes or seasoned rice and drizzle the BBQ sauce over top.

Did you know it’s possible to make tender, juicy baked BBQ chicken legs at home? These drumsticks are coated in a barbecue sauce and baked in the oven for the perfect crispy skin (that doesn’t require a deep fryer or grill).

These drumsticks will rival your favorite chicken restaurant — and the best part is they only require five minutes of active hands-on time!

How to Make Oven-Fried Chicken Legs?

Homemade baked drumsticks are super easy to make with chicken drumsticks and a homemade barbecue sauce. You’ll find the full step-by-step recipe below, but here’s what you can expect:

Start by making the barbecue sauce, with ketchup, vinegar, water, brown sugar, butter, salt, Worcestershire sauce, dry mustard, and chili powder. Coat the drumsticks with the sauce, then bake them until the juices run clear and the chicken reaches an internal temperature of 165 degrees F.

Do You Put Barbecue Sauce on Before or After Baking?

This recipe calls for you to add the barbecue sauce before baking, but there’s nothing stopping you from whipping up a second batch of sauce to add to the drumsticks after.

Should You Bake BBQ Drumsticks Covered or Uncovered?

For perfectly tender, juicy chicken drumsticks, you should bake them covered with foil — just like in this recipe. You can take the foil off for the last few minutes of the bake to let the skin crisp up, though.

How Long Do You Bake BBQ Chicken Legs?

Baking time for drumsticks will vary depending on the size of them. This recipe calls for an hour of baking time. But, you’ll know when the drumsticks are done with the juices run clear and a digital thermometer reads 165 degrees F when inserted near the bone.

How to Store Baked BBQ Chicken Legs

Store leftover drumsticks in an airtight container in the fridge for up to four days. Reheat in the oven until warmed through — or eat them cold!

How to Freeze Baked BBQ Chicken Legs

Freeze cooked chicken legs in a zip-top freezer bag labeled with the date for up to three months. Thaw in the fridge overnight.

Prep Time: 5 mins

Cook Time: 1 hr

Total Time: 1 hr 5 mins

Servings: 3

Yield: 6 drumsticks

INGREDIENTS:

• 6 chicken drumsticks

• ⅓ cup ketchup

• ⅓ cup white vinegar

• ½ cup water, or more to taste (Optional)

• ¼ cup brown sugar

• 4 teaspoons butter, cut into small chunks

• 1 teaspoon salt, or to taste

• 2 teaspoons Worcestershire sauce, or to taste

• 2 teaspoons dry mustard

• 2 teaspoons chili powder, or to taste

INSTRUCTIONS:

1. Assemble ingredients, preheat oven to 400 degrees F (200 degrees C), and place drumsticks in a 7×11-inch baking dish.

2. Whisk ketchup, vinegar, water, brown sugar, butter, salt, Worcestershire sauce, mustard, and chili powder together in a bowl; pour mixture over drumsticks. Cover with aluminum foil.

3. Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, turning chicken about halfway through.

4. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

5. Serve hot and enjoy!

Nutritional Info:

Servings Per Recipe: 3

Calories 443 Total Fat 22g 28%Saturated Fat 8g 39%Cholesterol 142mg 47%Sodium 2072mg 90%Total Carbohydrate 21g 8%Dietary Fiber 1g 3%Total Sugars 18gProtein 39gVitamin C 6mg 29%Calcium 49mg 4%Iron 3mg 15%Potassium 506mg 11