VANILLA BUTTERMILK POUND CAKE

 

Ingredients

1 cup (2 sticks) unsalted butter, softened

2 ½ cups granulated sugar

4 large eggs

3 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

1 tablespoon vanilla extract

Instructions

1. Preheat Oven: Set your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.

2. Cream Butter & Sugar: In a large bowl, beat the butter and sugar together until light and fluffy (about 3-5 minutes).

3. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.

5. Alternate Mixing: Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients.

6. Add Vanilla: Stir in the vanilla extract until just combined.

7. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool & Serve: Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Optional Glaze

Mix 1 cup powdered sugar, 2 tablespoons buttermilk, and ½ teaspoon vanilla extract. Drizzle over the cooled cake for extra sweetness!

Would you like any variations, like adding lemon zest or a cinnamon swirl?

Garlic Parmesan Cheeseburger Bombs

 

Garlic Parmesan Cheeseburger Bombs

These Garlic Parmesan Cheeseburger Bombs are stuffed with juicy beef, melty cheese, and wrapped in golden, garlicky dough—perfect for a fun appetizer or meal!

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Ingredients

For the Filling:

• 1 lb ground beef
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon Worcestershire sauce
• ½ cup diced onions (optional)
• 1 cup shredded cheddar cheese (or small cheese cubes)

For the Dough:

• 1 can (16 oz) refrigerated biscuit dough (like Pillsbury Grands) or pizza dough
• 3 tablespoons butter, melted
• 2 cloves garlic, minced
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried parsley (optional)

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Instructions

1. Preheat Oven:

   • Set to 375°F (190°C) and line a baking sheet with parchment paper.

2. Cook the Beef:

   • In a skillet over medium heat, cook ground beef with salt, pepper, garlic powder, onion powder, Worcestershire sauce, and onions (if using) until browned.
   • Drain excess grease and let cool slightly.

3. Prepare the Dough:

   • Flatten each biscuit or cut pizza dough into 8 small rounds.

4. Assemble the Bombs:

   • Place a spoonful of cooked beef and a piece of cheese in the center of each dough round.
   • Fold the edges up and pinch to seal into a ball.

5. Brush with Garlic Butter:

   • Mix melted butter with minced garlic and brush over each bomb.
   • Sprinkle with Parmesan cheese and parsley.

6. Bake:

   • Arrange seam-side down on the baking sheet.
   • Bake for 12-15 minutes or until golden brown.

7. Serve & Enjoy!

   • Let cool for a few minutes and serve with ketchup, ranch, or burger sauce.

Would you like a spicy version or a different cheese suggestion?

Garlic Parmesan Crusted Chicken Recipe

 

Ingredients

2 large boneless, skinless chicken breasts (cut in half lengthwise for 4 thinner pieces)

½ cup grated Parmesan cheese

1 cup breadcrumbs (panko for extra crunch)

1 teaspoon garlic powder

1 teaspoon Italian seasoning (optional)

½ teaspoon salt

½ teaspoon black pepper

2 eggs

1 tablespoon milk

½ cup all-purpose flour

2 tablespoons butter (melted)

2 tablespoons olive oil (for pan-frying)

Instructions

1. Preheat Oven:

Set to 400°F (200°C). Grease or line a baking sheet with parchment paper.

2. Prepare the Breading Stations:

Bowl 1: Flour, salt, and pepper.

Bowl 2: Eggs and milk (whisked).

Bowl 3: Mix breadcrumbs, Parmesan, garlic powder, and Italian seasoning.

3. Coat the Chicken:

Dredge each piece in flour (shake off excess).

Dip into the egg mixture.

Coat with the Parmesan breadcrumb mix, pressing firmly.

4. Pan-Fry for Extra Crispiness (Optional but Recommended):

Heat olive oil in a pan over medium heat.

Sear each chicken piece for 2 minutes per side until golden brown.

5. Bake:

Transfer to the baking sheet. Drizzle melted butter over the top for extra flavor.

Bake for 15-20 minutes or until the internal temp reaches 165°F (75°C).

6. Serve:

Let rest for a few minutes, then enjoy with pasta, salad, or roasted veggies!

Would you like a variation, like an air-fried version or a creamy sauce to go with it?

Philly Cheesesteak Meatloaf

 

Ingredients

For the Meatloaf:

1 ½ lbs ground beef (or a mix of beef and pork)

1 small onion, finely diced

1 small green bell pepper, finely diced

1 cup mushrooms, finely chopped (optional)

2 cloves garlic, minced

1 tablespoon Worcestershire sauce

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

1 cup breadcrumbs

1 egg, beaten

½ cup milk

6 slices provolone cheese

For the Topping:

½ cup shredded mozzarella or provolone

¼ cup ketchup (optional, for a glaze)

Instructions

1. Preheat Oven to 375°F (190°C). Grease a loaf pan or line with parchment paper.

2. Sauté Veggies:

In a pan, heat a little oil and sauté onions, bell peppers, mushrooms (if using), and garlic until softened. Let cool slightly.

3. Mix Meatloaf Ingredients:

In a large bowl, combine ground beef, sautéed veggies, Worcestershire sauce, seasonings, breadcrumbs, egg, and milk. Mix gently until just combined.

4. Layer the Cheese:

Spread half the meat mixture in the loaf pan.

Lay 3 slices of provolone on top.

Add the rest of the meat mixture and smooth it out.

5. Bake:

Bake uncovered for 40-45 minutes until cooked through (internal temp: 160°F/71°C).

6. Add Toppings:

Remove from oven, top with remaining provolone and shredded mozzarella.

Return to oven for 5-10 minutes until cheese melts.

7. Rest & Serve:

Let the meatloaf rest for 5-10 minutes before slicing.

Serve with mashed potatoes, roasted veggies, or hoagie rolls for a Philly cheesesteak-style sandwich!

Would you like any tweaks, like a spicier version or a lower-carb option?

Homemade Fried Cheese Bites

 

Ingredients

8 oz block of cheese (cheddar, mozzarella, pepper jack, or a mix)

1 cup all-purpose flour

2 eggs

1 tablespoon milk or water

1 cup breadcrumbs (panko for extra crunch)

½ teaspoon garlic powder

½ teaspoon paprika (optional)

½ teaspoon salt

½ teaspoon black pepper

Oil for frying (vegetable or canola)

Instructions

1. Prepare the Cheese:

Cut the cheese into bite-sized cubes (about ½ to 1 inch).

Freeze the cubes for 30-45 minutes to prevent melting too quickly.

2. Set Up Breading Stations:

Bowl 1: Flour.

Bowl 2: Beat eggs with milk or water.

Bowl 3: Mix breadcrumbs, garlic powder, paprika, salt, and black pepper.

3. Coat the Cheese:

Dredge cheese bites in flour (shake off excess).

Dip into the egg mixture.

Roll in breadcrumbs, pressing gently to coat well.

For extra crispiness, repeat the egg and breadcrumb coating.

4. Fry the Cheese Bites:

Heat about 2 inches of oil in a pan to 350°F (175°C).

Fry in small batches for 30-45 seconds, until golden brown.

Use a slotted spoon to transfer to a paper towel-lined plate.

5. Serve Immediately! Pair with marinara, ranch, or honey mustard for dipping.

Would you like a baked or air-fried version too?

Stuffed Cabbages Rolls

 

Ingredients

For the Cabbage Rolls:

1 large head of cabbage

1 lb ground beef (or a mix of beef and pork)

1 cup cooked rice

1 small onion, finely chopped

2 cloves garlic, minced

1 egg, beaten

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika (optional)

For the Sauce:

1 can (15 oz) tomato sauce

1 can (14 oz) diced tomatoes

1 tablespoon tomato paste (optional, for richer flavor)

1 cup beef or vegetable broth

1 tablespoon Worcestershire sauce

1 teaspoon sugar (balances acidity)

½ teaspoon salt

½ teaspoon black pepper

Instructions

1. Prepare the Cabbage:

Bring a large pot of water to a boil.

Core the cabbage and place it in the boiling water for 2-3 minutes. Peel off the softened outer leaves and set them aside. Repeat until you have about 12 leaves.

If needed, trim the thick stem of each leaf to make rolling easier.

2. Make the Filling:

In a large bowl, mix the ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika.

3. Assemble the Rolls:

Place about 2 tablespoons of filling in the center of each cabbage leaf.

Fold the sides over the filling, then roll it up tightly like a burrito.

4. Make the Sauce:

In a saucepan, mix tomato sauce, diced tomatoes, tomato paste, broth, Worcestershire sauce, sugar, salt, and pepper. Simmer for 5 minutes.

5. Cook the Cabbage Rolls:

Spread a little sauce on the bottom of a baking dish or a large pot.

Arrange the rolls seam-side down. Pour the remaining sauce over the top.

Cover with foil and bake at 350°F (175°C) for 1.5 to 2 hours OR simmer on the stovetop for about 1 hour.

6. Serve and Enjoy! Let them rest for 10 minutes before serving.

Would you like any variations, like a vegetarian version or a different sauce style?

Chicken Tortilla Spinach Casserole

 

Ingredients

2 cups cooked, shredded chicken

8 small corn tortillas, cut into quarters

2 cups fresh spinach (or 1 cup frozen, thawed and drained)

1 ½ cups shredded cheese (cheddar, Monterey Jack, or a mix)

1 can (10 oz) cream of chicken soup (or homemade equivalent)

1 cup sour cream

1 cup salsa (or diced tomatoes with green chilies)

1 teaspoon cumin

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

½ cup diced onion (optional)

½ cup black beans or corn (optional)

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.

2. Make the sauce: In a bowl, mix cream of chicken soup, sour cream, salsa, cumin, garlic powder, salt, and pepper.

3. Layer the casserole:

Spread a thin layer of sauce on the bottom.

Add a layer of tortilla pieces.

Add half the shredded chicken, spinach, onion, and any optional ingredients.

Sprinkle with cheese.

Repeat layers, ending with cheese on top.

4. Bake uncovered for 25-30 minutes until bubbly and golden brown.

5. Rest for 5 minutes, then serve warm.

Would you like any modifications, like making it spicier or adjusting for dietary needs?