Coconut cake with a banana

 

Ingredients

• 1 biscuit;
• 3 bananas;
• 260 ml of creamy cream;
• 200 g of mascarpone;
• 140 g of powdered sugar;
• 110 ml of milk;
• 3 tablespoons of sugar;
• 1 glass of coconut chips.

Preparation

1. Boil the milk and sugar. Cool the syrup. For flavor, you can add in it an almond or vanilla extract.

2. Whip the cream with sugar powder and mix the mashed cream cheese.

3.Cut bananas with plates.

4. Dice biscuit on thin cakes, should be three pieces.

5. Gather a tender cake. We impregnate one layer with milk syrup, grease with cream, lightly sprinkle with shavings, cover with a layer of banana plates. We repeat.

6.top simply lubricate the cream, thickly fall asleep with the shavings of coconut

NO BAKE – Cream Cheese, Coconut, Snowball’s

 

INGREDIENTS:

• 1 package (8 ounces) cream cheese, softened.
• 1 can (8 ounces) crushed pineapple, well drained.
• 1 cup chopped pecans
• 3 cups flaked coconut.

How to Make
In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.
Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.

“Flu Fighter” Chicken Noodle Soup

 

INGREDIENTS
Chicken:

• 1 pound boneless, thinly sliced skinless chicken breast
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon cayenne
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Kosher salt and freshly ground pepper, to taste

Soup:

• 2 (32 oz.) boxes low-sodium chicken stock
• 2 cups noodles
• 1/2 cup fresh dill
• 8 cloves garlic, minced
• 3 stalks celery, diced
• 2 large carrots, peeled and diced
• 2 sprigs rosemary
• 1 large onion, finely chopped
• 1 bay leaf
• 1 lemon, juiced
• 1/4 teaspoon red pepper flakes
• Olive oil, as needed
• Kosher salt and freshly ground pepper, to taste

Custard Peach Pie

 

Ingredients

Pie / Filling

• one single pie crust pastry (half recipe)
• 1 cup (8 oz) Greek Yogurt or labne
• 3 large egg yolks
• 3/4 cup (6 oz) sugar
• 5 medium sized peaches (about 1 1/2 lbs) OR if peaches aren’t in season, 2 cans of sliced peaches, drained, OR 20 oz of frozen peach slices, defrosted, drained and at room temperature
• 1/4 cup (2 oz) flour
• 1 tsp. vanilla

Streusel Topping

• 1/4 cup (half stick) (2 oz) butter
• 1/3 cup (3 oz) flour
• 1/8 cup (1 oz sugar)

Instructions

Oven temperature 425ºF (220ºC)

MAKE THE PIE CRUST:

After making the pie crust from the directions HERE, roll it out to just a bit larger than the pie plate and place on top.
Trim the edge.
Crimp the edges as desired (I pinch with a thumb and forefinger.)

ASSEMBLE THE PIE:

Next, peel and slice (1/2″) the peaches and place them over the bottom of the pie crust until all the peaches are used.
With a whisk or fork, beat together the Greek yogurt, egg yolks, flour, sugar and vanilla until blended and pour over peaches.

BAKE THE PIE:

Bake pie for 30 minutes or until custard is just beginning to set.
Meanwhile, make streusel topping by cutting butter into the flour and then continue with your hands until the mixture looks like crumbs; mix in the sugar. (For more detailed directions read here.)
After 30 minutes, remove the pie from the oven, and evenly sprinkle the streusel over the center of the pie.(The pie crust shield is great to stop crusts from burning.)
Bake for 15 more minutes, or until a knife inserted into the center of the pie, comes out clean.
Cool pie on wire rack for an hour; serve warm

A SLICE OF HEAVEN CAKE

You’ll Need:

• 1 package of devil’s food chocolate cake or german chocolate cake mix.
• 1 (14 oz) can of sweetened condensed milk.
• 1 jar of caramel topping.
• 1 (8 oz) tub of cool whip.
• 4-5 snickers bar or mini reeses.

How to:

First prepare and bake the cake according to the package instructions in a 9×13 pan and set aside for like 5 minutes.
Poke holes into the cake with a handle of a wooden spoon and let cool for 30 minutes.
Once warm, pour the condensed milk slowly over the cake then top with caramel.

Once the cake is cooled completely you can top it with cool whip and some candy.
Enjoy!

Easy, peasy and yummy! This cake will definitely take you to another world. Give it a shot, I’m sure you will love it.

Kielbasa Veggie Sheet Pan Dinner

 

We know how easy it is to just grab some takeout on a busy weeknight, but with the right ingredients in the refrigerator, we can get a meal on the table for way less than it would cost us to buy something for everyone at a fast-food restaurant. The key to doing this, and in a short period of time, is preparing ingredients in a way that makes them cook quickly, so that dinner is out of the oven and on the table in 30 minutes. One of our favorite ways to do this is with sheet pan baking; toss all of the ingredients on a baking pan and pop into the oven. Dinner comes out perfectly cooked, with only one dish used to prepare the entire meal.
That’s why we love this kielbasa and veggie bake; there’s great protein and vegetables, all cut down to equal sizes for even and timely roasting. Seasonings are really easy too; simple olive oil, salt and pepper are go-tos, but adding other herbs and spices will also contribute a little more flavor. Pretty much any vegetable combination will do; we love using potatoes for sure, and sometimes we’ll toss in carrots, asparagus, Brussels Sprouts, even parsnips or sweet potatoes. We just grab a package of our favorite kielbasa and dice it up; toss everything together and throw it (gently) on a sheet pan. The oven does the rest of the work, and we’ve got a few minutes to help with homework, fold some laundry, or answer a few more emails before we settle down to a meal.
Getting dinner ready at the end of a long day is the last thing we want to worry about. That’s when a meal like this comes in handy, especially if we set ourselves up with a super important short cut…we take a few minutes after getting back from weekend grocery shopping to do a little meal prep. The ingredients for this meal are easily cut up then stored in an airtight container or resealable plastic bags. All we have to do is preheat the oven and toss everything onto a baking sheet…bada-bing-bada-boom, dinner’s on the table and we give ourselves a little congratulatory pat on the back. It’s homemade “fast food” that is actually good for us!

Caramelized Baked Chicken Legs/Wings

Ingredients

• 2 1/2 lbs chicken legs
• 1 2/3 tablespoons olive oil (to help it stop sticking to the pan)
• 1/2 cup soy sauce
• 1 2/3 tablespoons ketchup
• 3/4 cup honey
• 2 -3 garlic cloves, minced
• salt and pepper

Directions:

1 Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
2 Place chicken in a 9×13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
3 Pour over the chicken.
4 Bake in preheated oven for one hour, or until sauce is caramelized.
5 Could also use wings or pork ribs.