Healthy Diet Recipes World

These are my most requested cookie. I usually make at least 500 of these at Christmas. It’s a very simple recipe but packed with lots of flavor!

Cook time: 15 Min

  Prep time: 5 Min

  Serves: 3 dozen

INGREDIENTS:

• 3/4 c butter, room temperature + 1 Tbsp
• 1/2 c powdered sugar
• 1/4 tsp salt
• 1 3/4 c all-purpose flour
• 1 pkg package butterscotch chips, 6 oz.
• 1 c finely chopped pecans

RUM GLAZE

• 3 c powdered sugar
• 3 to 4 Tbsp milk or water
• 1 tsp rum extract

TOPPING

• 1/2 c chopped pecans

INSTRUCTIONS:

1. Cream butter with powdered sugar and salt until light and fluffy.

2. Blend in flour; mix well.

3. Add butterscotch chips and 1 cup finely chopped pecans.

4. Mix well by hand.

5. Shape dough, a scant teaspoonful at a time, into balls. Place 1-inch apart on ungreased cookie sheet.

6. Bake in 325 F oven for 15- 20 minutes or until firm but not brown. Let cool on wire racks.

7. Make rum glaze. Mix the powdered sugar, rum extract, and milk until smooth.

8. You can either dip the cookies in the glaze or use a spoon to pour over cookies.

9. Sprinkle with chopped pecans and allow the glaze to set up.

Final Step: Share!

 

Old Fashioned Stuffed Cabbage Rolls make a delicious and healthy dinner for a cozy night in. This easy traditional Polish-style cabbage roll recipe is a healthy, gluten-free, and lower-carb comfort food dish your family is sure to love!

 Course Dinner

 Cuisine Polish

 Prep Time 30 minutes

 Cook Time 1 hour

 Total Time 1 hour 30 minutes

 Servings 6 servings

INGREDIENTS:

1 large head of cabbage green*

Tomato Sauce:

2 Tbsp. oil olive or avocado

1 cup sweet onion finely chopped, divided

2 cloves garlic crushed

15 oz. tomato sauce canned

15 oz. crushed tomatoes canned

1 Tbsp. Worcestershire sauce

1 Tbsp. sugar optional

1 tsp. salt to taste

½ tsp. black pepper to taste

Filling:

1 lb. ground beef or turkey, uncooked*

1 cup rice cooked, white or brown*

½ cup sweet onion finely chopped, divided

1 clove garlic crushed

1 egg

1 tsp. salt

¼ tsp. black pepper

3 Tbsp. fresh parsley finely chopped

¼ tsp. paprika

⅛ tsp. cayenne pepper

INSTRUCTIONS:

Preheat oven to 350°F.

Bring a large pot of water to a boil.

Cut and remove about 1 inch from the bottom of the head of cabbage.

Place the entire head of cabbage into the pot of boiling water and boil for 4-5 minutes or until the leaves peel easily and are pliable. Remove the boiled head of cabbage from the pot and place on a dish towel to let drain.

Once cool to the touch, peel 12 cabbage leaves from the head, being careful not to tear them.

Tomato Sauce:

Add oil and chopped onion to a large skillet over medium heat. Sauté for 2-3 minutes, or until the onion has softened. Add crushed garlic and continue sautéing for an additional minute.

Add in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, 1 teaspoon salt and ½ teaspoon black pepper. Stir to combine.

Increase heat to high and bring sauce to a boil. Once boiling, reduce heat to low and simmer, uncovered, for 10-15 minutes.

Cabbage Rolls:

Add all filling ingredients to a large bowl. Mash the ingredients together using a potato masher until well combined.

Place one cabbage leaf on a cutting board. Cut a V-shaped incision at the base of each leaf to remove the bottom 1-2 inches of the tough rib.

Add in about 3-4 tablespoons of the filling mixture into each leaf. Fold the right side of the leaf over the filling and then fold the left side over. Starting at the base, begin rolling the cabbage leaf up. Repeat the previous steps with the remaining filling and cabbage leafs.

Spray a large 9×13 inch baking dish with non-stick cooking spray. Pour in tomato sauce and spread it out along the bottom of the dish. Place cabbage rolls, seam-side-down, in two rows of six rolls. Cover the baking dish with a piece of aluminum foil and bake in preheated oven for 60-75 minutes.

Recipe Notes:

A medium-large head of green cabbage is recommended. Larger leaves are easier to fill up and then roll without them tearing.

Substitute with uncooked cauliflower rice if on a low-carb diet.

Can use 90/10 or 93/7 ground meat.

To Store: Seal leftover stuffed cabbage rolls in an airtight container and refrigerate for up to 3-5 days.

EXPERT TIPS:

Soften it. Boiling an entire head of cabbage ensures you get the most number of leaves that are fully intact with no tears.

Get the right size. Make sure you choose a medium to large head of cabbage. This makes stuffing them with the filling MUCH easier.

Cut it out. Removing the rib from the base of each leaf helps the cabbage to become even more pliable and easier to roll.

Use the right tools. Mix the filling ingredients together first with a potato masher to ensure all of the meat is thoroughly mixed with the other ingredients.

Check for doneness. Use a meat thermometer to make sure the ground beef is cooked all of the way.

Shhhhhh! Worcestershire sauce is a secret ingredient that replaces the traditional vinegar found in other recipes.

Homemade Krispy Kremes Donut Holes

You might have to play with this recipe depending on elevation and humidity differences for different areas. I live in Colorado and use 1 1/2 to 1 3/4 cups of flour. Good luck! 🙂

Ingredients:

DONUT RECIPE:

3 Tbsp milk

3 Tbsp boiling water

1 tsp dry active yeast

1 1/2 c all purpose flour (you might need up to 2 cups of flour. depending on where you live) see note above

3 Tbsp sugar

1 egg, slightly beaten

2 Tbsp butter, cold to room temperature (do not melt)

dash of salt

enough oil to cover the bottom few inches of a wok, or a deep fryer.

GLAZE:

1/3 c cup butter

2 c confectioners’ sugar

1 1/2 tsp vanilla

4 Tbsp hot water or as needed

Directions:

1. In a large measuring bowl, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate. It will look foamy

2. In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.

3. Add the egg and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.

4. Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.

5. Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.Cover the donut holes with a cloth to rise. Cover the donut holes with a cloth to rise

6. Heat the oil to 375F. Place the donuts into the oil and fry until golden brown on each side, about 2 minutes. Only cook a few at a time so they don’t overcrowd and stick together.

7. Drain on a paper towel or wire rack over a cloth, before glazing them.

8. Combine ingredients for glaze. Dunk cooked donuts in warm glaze and place on paper towel or wire rack to dry. Reheat glaze if it cools too much. It needs to be warm while dunking donuts to get that yummy Krisp Kreme affect.

This sweet and fluffy condensed milk bread is a real showstopper! It’s deliciously buttery and just the right amount of sweet, which makes it perfect to balance out a strong cup of morning coffee. If you’re looking for an easy yet delicious sweet treat recipe, then this condensed milk bread will be sure to hit the spot! With just a few simple pantry ingredients—flour, egg, condensed milk, and butter—you can make this rich, sweet bread without a lot of hassle. The texture is light and soft, while the sweet flavor of the condensed milk makes it totally moreish!

What is Condensed Milk Bread?

Condensed milk bread is a homemade bread recipe made with simple pantry staples and one special ingredient… condensed milk! Inspired by Japanese milk bread, the condensed make creates a super fluffy, soft textured bread, that’s slightly sweet, without being too overpowering.

Tips

When it comes to baking, it’s best to do it by weight measurement. This means the flour will be measured more accurately and your bread will more likely be a success.

If you prefer the bread to have a chewy texture, use bread flour.

The dough will be sticky, so oil your hands to prevent it from sticking.

How To Serve Condensed Milk Bread

This bread tastes good on its own with a bit of butter. But you can also use it to make French toast or a sandwich.

How to Store Condensed Milk Bread

The condensed milk bread can be wrapped in plastic wrap and store it at room temperature for up to 3 days.

INGREDIENTS:

• WARM MILK: 240ml
• CONDENSED MILK: 75g
• EGG: 1
• SUGAR: 30g
• DRY YEAST: 7g
• FLOUR: 520g
• SALT: 1tsp
• BUTTER: 50g

INSTRUCTIONS:

1. Whisk warm milk with sugar and condensed milk. Add the dry yeast and an egg, whisk again.
2. Add the dry ingredients (flour and salt) to the wet ingredients.
3. Mix the dough with the dough hooks until it comes together.
4. Add the softened butter and mix again with the dough hooks for 10 minutes. Set the dough aside to rest for one hour or until doubled in size.
5. Punch down the dough.
6. Cut ⅔ of the dough and roll it out into a 25×40 cm (10 x 16 inches) rectangle.
7. Roll the dough into a log and cut it into pieces.
8. Place pieces of dough into a prepared baking pan and set aside.
9. To make smaller buns, cut the remaining dough into smaller pieces, and place in small baking tins.
10. Set the buns aside for 1 hour.
11. Brush the top of each bun with egg wash before baking, then bake at 180°C/350°F for 25-30 minutes. For smaller buns, 20 minutes will be enough.
12. Whisk equal parts of butter and condensed milk. Brush buns with this mixture while they are still warm.
13. Remove from the baking molds when they have cooled completely.