APPLE FRITTERS

 

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APPLE FRITTERS

INGREDIENTS

For the Fritters:

• 2 CUPS all-purpose flour
• 1/4 CUP granulated sugar
• 2 TSP baking powder
• 1/2 TSP salt
• 2 TSP ground cinnamon
• 2/3 CUP whole milk
• 2 large eggs
• 2 TSP vanilla extract
• 2 TBSP melted butter
• 2 CUPS chopped apples (peeled – Granny Smith or Honeycrisp)
• Oil for frying (vegetable or canola)

For the Glaze:

• 2 CUPS powdered sugar
• 1/4 CUP milk
• 1/2 TSP vanilla extract

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INSTRUCTIONS

1. MAKE BATTER
   In a large bowl, whisk together:
   flour, sugar, baking powder, salt, cinnamon.
   In another bowl, whisk:
   milk, eggs, vanilla, and melted butter.
   Combine wet & dry. Stir just until mixed.
   Fold in chopped apples.

2. FRY FRITTERS
   Heat oil to 350°F (175°C).
   Drop 1/4 cup scoops of batter into oil.
   Fry 2–3 minutes per side, until golden brown.
   Remove and drain on paper towels.

3. MAKE GLAZE
   Mix powdered sugar, milk, and vanilla until smooth.
   Dip warm fritters or drizzle glaze over them.
   Let glaze set before serving.

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NO-BAKE CHOCOLATE CREAM DESSERT

 

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NO-BAKE CHOCOLATE CREAM DESSERT

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INGREDIENTS:

• 8 OZ CREAM CHEESE (SOFTENED)
• 1 CUP POWDERED SUGAR
• 1 TSP VANILLA EXTRACT
• 8 OZ WHIPPED TOPPING (LIKE COOL WHIP)
• 3.9 OZ PACKAGE INSTANT CHOCOLATE PUDDING MIX
• 2 CUPS COLD MILK
• 1 PREMADE GRAHAM CRACKER OR COOKIE CRUST
• (OR HOMEMADE CRUST – SEE BELOW)
• OPTIONAL: CHOCOLATE SHAVINGS FOR TOPPING

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INSTRUCTIONS:

1. MAKE THE CREAM LAYER

   • BEAT CREAM CHEESE, POWDERED SUGAR & VANILLA UNTIL SMOOTH
   • FOLD IN WHIPPED TOPPING
   • SPREAD EVENLY OVER CRUST

2. MAKE THE PUDDING LAYER

   • WHISK PUDDING MIX WITH COLD MILK
   • LET IT THICKEN FOR 2–3 MINUTES
   • SPREAD GENTLY ON TOP OF CREAM LAYER

3. CHILL

   • COVER AND REFRIGERATE FOR AT LEAST 4 HOURS

4. SERVE

   • SLICE AND SERVE CHILLED
   • ADD CHOCOLATE SHAVINGS IF DESIRED

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OPTIONAL: HOMEMADE CRUST

• 1½ CUPS GRAHAM CRACKER CRUMBS
• ¼ CUP SUGAR
• 6 TBSP MELTED BUTTER

MIX ALL TOGETHER AND PRESS INTO A DISH
CHILL FOR 15 MINUTES BEFORE ADDING FILLING

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CRISPY BAKED POTATOES

 

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CRISPY BAKED POTATOES

(With Butter and Green Onions)

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INGREDIENTS:

• 4 LARGE RUSSET POTATOES
• 2–3 TBSP OLIVE OIL
• COARSE SEA SALT
• BLACK PEPPER
• 4 TBSP UNSALTED BUTTER (1 tbsp per potato)
• 2 GREEN ONIONS, SLICED

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INSTRUCTIONS:

1. PREHEAT OVEN TO 425°F (220°C)

2. PREPARE THE POTATOES

   • SCRUB POTATOES CLEAN AND DRY THEM
   • PRICK EACH ONE WITH A FORK
   • RUB WITH OLIVE OIL
   • SPRINKLE WITH SALT & PEPPER

3. BAKE

   • PLACE POTATOES ON OVEN RACK OR BAKING SHEET
   • BAKE FOR 45–60 MINUTES
   • CHECK IF THEY’RE SOFT INSIDE AND CRISPY OUTSIDE

4. SERVE

   • SLICE OPEN EACH POTATO
   • FLUFF THE INSIDES WITH A FORK
   • ADD 1 TBSP BUTTER
   • SPRINKLE WITH GREEN ONIONS
   • ADD EXTRA SALT & PEPPER IF NEEDED

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OPTIONAL TOPPINGS:

CHEESE, SOUR CREAM, BACON BITS, BROCCOLI

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Cheese Shrimp Penne Pasta & Spinach

 

CHEESY SHRIMP PENNE PASTA WITH SPINACH

SERVES 4

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INGREDIENTS

• 8 oz penne pasta
• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 cups fresh spinach
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Salt and black pepper to taste
• ½ teaspoon red pepper flakes (optional)

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INSTRUCTIONS

1. COOK THE PASTA

• Boil penne pasta in salted water until al dente.
• Drain and set aside.

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2. COOK THE SHRIMP

• In a large skillet, heat olive oil over medium heat.
• Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink.
• Remove shrimp and set aside.

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3. MAKE THE SAUCE

• In the same skillet, add garlic and sauté for 1 minute.
• Pour in heavy cream, bring to a light simmer.
• Stir in mozzarella and Parmesan cheese until melted.
• Add red pepper flakes if using.

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4. ADD SPINACH

• Add fresh spinach and cook until wilted (about 2 minutes).

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5. COMBINE EVERYTHING

• Add cooked pasta and shrimp into the sauce.
• Toss everything to coat well.
• Simmer for 1–2 minutes until heated through.

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6. SERVE HOT

• Garnish with extra Parmesan or parsley if desired.
• Enjoy!

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GRILLED CHEESE, HAM & VEGGIE SANDWICH

MAKES 2 SANDWICHES

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INGREDIENTS

• 4 slices sandwich bread
• 4 slices cheese (mozzarella or cheddar)
• 4 slices ham or deli meat
• 1 small tomato, sliced
• 2 tablespoons chopped onion
• 2 tablespoons chopped bell pepper
• 1 tablespoon chopped fresh parsley or coriander
• Salt and black pepper to taste
• 2 eggs (optional)
• Butter for grilling

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INSTRUCTIONS

1. PREPARE THE VEGGIE MIX

• Mix onion, bell pepper, and herbs in a bowl.
• Add salt and pepper to taste.
• (Optional: Beat eggs and mix with veggies to make an omelet.)

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2. ASSEMBLE THE SANDWICH

• Butter one side of each bread slice.
• On the unbuttered side, layer:
  • 1 slice of cheese
  • 1–2 slices of ham
  • Tomato slices
  • Veggie mix (or omelet)
  • 1 more slice of cheese
• Top with the second bread slice, buttered side facing out.

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3. GRILL

• Heat a pan over medium heat.
• Grill sandwiches 2–3 minutes per side until golden brown and cheese is melted.
• Press lightly with a spatula while cooking.

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4. SERVE HOT

• Slice in half and enjoy immediately!

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STRAWBERRY BOMBS RECIPE

 

Here's a delicious and fun Strawberry Bombs recipe — perfect for parties or a sweet treat!

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Strawberry Bombs

(Soft, creamy, and bursting with strawberry flavor!)

Ingredients:

• 1 cup strawberries (fresh or frozen, chopped) 🍓
• 1/2 cup condensed milk 🥛
• 1/2 cup powdered milk
• 1 tbsp butter 🧈
• 1/4 tsp vanilla extract (optional)
• Shredded coconut or powdered sugar for coating 🥥

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Instructions:

1. Cook the filling:
   In a nonstick pan over medium heat, add the chopped strawberries and cook for about 5 minutes until soft and juicy.

2. Add other ingredients:
   Add the butter, condensed milk, and powdered milk. Stir continuously until the mixture thickens and starts pulling away from the pan (like brigadeiro texture), about 8–10 minutes.

3. Cool it down:
   Transfer the mixture to a plate, spread it out, and let it cool completely (you can refrigerate it for quicker results).

4. Shape the bombs:
   Once cool, take small portions and roll them into balls with your hands. You can put a small piece of fresh strawberry inside for a surprise center!

5. Coat:
   Roll each ball in shredded coconut or powdered sugar to finish.

6. Chill & Serve:
   Refrigerate for at least 30 minutes before serving for best texture. Enjoy your creamy strawberry bombs!

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Would you like a chocolate-dipped version or a no-cook option?

Keep this recipe well because it’s like a treasure on earth!

 

This dessert looks like a steamed milk or cheese flan or possibly a Brazilian "pudim de leite" made without caramel. Here's a simple recipe to recreate something similar:

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Creamy Steamed Milk Cake

(Fluffy and smooth – almost like a baked custard!)

Ingredients:

• 4 eggs 🥚🥚🥚🥚
• 1 can (395g) sweetened condensed milk 🥛
• 1 cup regular milk 🥛
• 1 cup grated cheese (like Parmesan or mild cheddar) 🧀
• 1 tbsp cornstarch (optional for firmness) 🌽

Instructions:

1. Preheat your steamer or set up a bain-marie (water bath).
2. In a blender, mix all the ingredients until smooth.
3. Pour the mixture into a greased glass or metal dish.
4. Steam for about 45–60 minutes, or until set (insert a toothpick and it should come out clean).
5. Let it cool completely and refrigerate for a few hours for best texture. ❄️
6. Slice and serve cold!

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Would you like a chocolate or fruit-flavored version of this too?

Ribeye steak

 

Ribeye steak is a flavorful and juicy cut of beef, known for its marbling (fat throughout the meat) which keeps it tender and rich. Here’s a simple way to cook it:

Pan-Seared Ribeye (Stovetop Method):

Ingredients:

• 1 ribeye steak (1–1.5 inches thick)
• Salt and black pepper
• 1–2 tbsp high-smoke-point oil (e.g., avocado, canola)
• 2 tbsp butter
• 2 garlic cloves, crushed
• Fresh rosemary or thyme (optional)

Instructions:

1. Bring to Room Temp: Let the steak sit out for 30 minutes.
2. Season: Generously season both sides with salt and pepper.
3. Sear: Heat the oil in a cast-iron skillet on high. Once hot, sear the steak 3–4 minutes per side (for medium-rare), flipping only once.
4. Baste: Add butter, garlic, and herbs. Tilt the pan and spoon the butter over the steak for 1–2 minutes.
5. Rest: Let the steak rest 5–10 minutes before slicing.

Would you like a grilled version or an oven-finished method instead?