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Appetizers

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These White Chocolate Macadamia Nut Cookies Are a Fan-Favorite

by Sheryl
written by Sheryl

Prep Time: 15 mins | Cook Time: 10 mins | Additional Time: 20 mins | Total Time: 45 mins | Servings: 48 | Yield: 4 dozen

A big thanks to my best friend, Mona, for giving me this superb recipe! I love how easy it is to make such amazing treats! Another thing I love about this recipe is the fact that they taste insanely delicious! These cookies go perfectly well with hot coffee! Oh, man, just imagine eating these heavenly treats in the morning with your favourite cup of hot coffee. Give it a try now. Enjoy!

Ingredients:

1 cup butter, softened
¾ cup packed light brown sugar
½ cup white sugar
2 large eggs
½ teaspoon vanilla extract
½ teaspoon almond extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup coarsely chopped white chocolate

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: In a large mixing bowl, add the brown sugar, butter, and white sugar. Whisk until well mixed.

Step 3: Add eggs gradually and beat every addition.

Step 4: Add the almond extract and vanilla. Stir until well combined.

Step 5: Add the baking soda, salt, and flour. Stir until well mixed.

Step 6: Add the white chocolate and macadamia nuts. Stir until well mixed.

Step 7: Drop teaspoonfuls of the dough into the prepared cookie sheets.

Step 8: Place inside the preheated oven and bake for 10 minutes or until done and golden brown.

Step 9: Remove from the oven and let it sit on a wire rack to cool completely.

Step 10: Serve and enjoy!

Nutrition Facts:

Per Serving: 122 calories; protein 1.4g 3% DV; carbohydrates 13g 4% DV; fat 7.4g 11% DV; cholesterol 18.7mg 6% DV; sodium 85.1mg 3% DV.

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All RecipesAppetizersBreakfastDessert

Dark Chocolate Buttermilk Pecan Pie

by Sheryl
written by Sheryl

Prep Time: 30 mins | Cook Time: 1 hr | Additional Time: 1 hr | Total Time: 2 hrs 30 mins | Servings: 16 | Yield: 2 9-inch pies

This is the perfect Pie to serve whenever my relatives and friends come over. They could not get enough of this incredible pie. I always tell them that it’s very easy to make. Here are the ingredients and steps for you to follow. Enjoy!

Ingredients:

2 prepared 9-inch pie crusts
1 ½ cups dark chocolate chips
1 ½ cups white sugar
¼ cup all-purpose flour
½ teaspoon salt
1 cup buttermilk
6 large eggs
1 ½ tablespoons vanilla extract
1 cup sliced pecans

Directions:

Step 1: Prepare the oven and preheat to 165 degrees C or 325 degrees F.

Step 2: Place the pie crusts into two 9-inch pie pans and press them lightly.

Step 3: Melt the chocolate chips over simmering water over a double broiler. Stir from time to time using a rubber spatula to scrape the chocolate and prevent it from burning.

Step 4: In a medium mixing bowl, add the flour, salt, and sugar. Stir until well mixed.

Step 5: In another medium mixing bowl, add the eggs, vanilla extract, and buttermilk. Whisk until well mixed.

Step 6: Transfer the egg mixture into the sugar mixture. Stir until well mixed.

Step 7: Gently pour the melted chocolate into the egg-sugar mixture and mix using an electric mixer until smooth.

Step 8: Transfer the filling into the prepared pie crusts and sprinkle pecans on top.

Step 9: Place inside the preheated oven and bake for 1 hour or until done.

Step 10: Remove from the oven and let the pies sit on a wire rack to cool at room temperature.

Step 11: Serve and enjoy!

Nutrition Facts:

Per Serving: 353 calories; protein 5.9g 12% DV; carbohydrates 43.3g 14% DV; fat 18.6g 29% DV; cholesterol 70.4mg 24% DV; sodium 236.2mg 9% DV.

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All RecipesAppetizersDinner

EASY ROASTED GARLIC PARMESAN POTATOES

by Sheryl
written by Sheryl

Yields: 4-6 servings

These luscious potatoes are going to satisfy you for sure! I love potatoes more than I love my partner, just kidding! These cheese coated potatoes are so good that I make it all the time. A big thanks to my dear friend, Aubrey, for giving me this outstanding recipe. I am not a great chef but I make great roasted potatoes! I know you can too if you give this recipe a try! Feel free to add more ingredients if you prefer. By the way, be very generous with the amount of cheese you add. Just do it and thank me later. Enjoy!

Ingredients:

3 russet potatoes, sliced
4 tablespoons olive oil
Salt, to taste
Pepper, to taste
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1 teaspoon paprika
½ cup parmesan cheese, shredded
Parsley, chopped

Directions:

Step 1: Ready the oven and preheat to 200 degrees C (400 degrees F).

Step 2: Prepare a baking sheet.

Step 3: In a large mixing bowl, add the potatoes and olive oil. Toss until the potatoes are covered with olive oil.

Step 4: In a small mixing bowl, add the garlic powder, Italian seasoning, paprika, and salt. Stir until well mixed.

Step 5: Sprinkle the seasoning mixture over the potatoes and make sure that the potatoes are well seasoned.

Step 6: Transfer and arrange the seasoned potatoes on the prepared baking sheet.

Step 7: Place it inside the preheated oven and bake for 30 minutes or until the potatoes are fork-tender.

Step 8: Remove the potatoes from the oven and sprinkle Parmesan cheese on top.

Step 9: Put it back inside the oven and bake for 20 minutes more or until the cheese has melted completely.

Step 10: Remove from the oven and sprinkle fresh parsley on top.

Step 11: Serve hot and enjoy!

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All RecipesAppetizers

EASY SAUSAGE GRAVY

by Sheryl
written by Sheryl

Prep Time: 5 mins | Cook Time: 12 mins | Total Time: 17 mins | Servings: 12

This gravy goes well with anything! Yes, you read it right. For me, this is the perfect gravy recipe. I found this online while I was searching for new and easy recipes. I am so glad that I decided to give this one a try. I knew the first time I saw this that it was going to be great, and I was right! If you want to tweak it a little, you are more than welcome to do so. For example, I tried adding crispy bacon to this gravy. Oh, man, was it awesome! This is best serve pretty much any time of the day. From breakfast to dinner, this will still be delicious. Enjoy!

Ingredients:

1-pound bulk pork sausage (ground breakfast sausage)
1/3 cup all-purpose flour
3 ½ cups whole milk
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder

Directions:

Step 1: Place a large pan on the stove and turn the heat to medium.

Step 2: Add the sausage. Crumble and cook until brown.

Step 3: Add flour, thyme, salt, garlic powder, and pepper. Stir until the sausage pieces are well seasoned.

Step 4: Cook the mixture for another 2 minutes or until hot.

Step 5: Pour in 3 cups of milk. Stir until well blended.

Step 6: Reduce the heat to low and simmer until the sauce is thick.

Step 7: Remove from the heat. If the sauce is too thick, add 1/2 cup of milk and stir until well blended.

Step 8: Serve with toast and enjoy!

Notes:

1. I love serving this gravy with my homemade biscuits as well as English muffins.

2. I even served this with fried chicken and it was amazing! This gravy goes well with anything.

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All RecipesAppetizers

JALAPEÑO CORNBREAD POPPERS

by Sheryl
written by Sheryl

Prep Time: 20 mins | Total Time: 40 mins | Yields: 12

Invite friends over and amaze them with these jalapeño Cornbread Poppers! I love serving this whenever I have guests. They could not get enough of how delicious these heavenly treats are! These bad boys are best to go with beer. Yeah, I’m telling you! The ingredients are pretty basic and the steps are so easy to follow. Feel free to adjust to your preference as you go along with the cooking process. Enjoy!

Ingredients:

12 jalapeños
6 slices bacon
1 box JIFFY corn muffin mix
1 large egg
1/2 c. sour cream
Freshly ground black pepper
1/2 c. creamed corn, drained (optional)
1/2 c. shredded Cheddar
2 tbsp. finely chopped chives, plus more for garnish

Directions:

Step 1: Ready the oven and preheat to 350 degrees F (175 degrees C).

Step 2: Line a baking dish with parchment paper. Set aside.

Step 3: Cut the jalapeños into two even lengthwise slices and remove the seeds.

Step 4: Arrange the sliced jalapeños on the prepared baking sheet.

Step 5: Place skillet on the stove and turn the heat to medium.

Step 6: Add the bacon and cook until brown and oily.

Step 7: Remove from the heat and transfer the crispy bacon to a paper towel-lined plate to drain the excess oil.

Step 8: Slice the bacon into small pieces.

Step 9: In a large bowl, add the corn muffin mix, egg, accumulated bacon grease, and sour cream. Stir everything until well blended.

Step 10: Add the bacon slices, Cheddar cheese, pepper, and chive over the mixture.

Step 11: Fill each jalapeño with the cornbread batter.

Step 12: Place the baking sheet inside the preheated oven and bake for 20 minutes or until set.

Step 13: Remove the popper from the heat and sprinkle freshly chopped chives on top.

Step 14: Serve warm and enjoy!

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All RecipesAppetizersBreakfastDessert

Pecan Pie Cookies

by Sheryl
written by Sheryl

Prep Time: 20 mins | Cook Time: 10 mins | Additional Time: 1 hr | Total Time: 1 hr 30 mins | Servings: 24 | Yield: 2 dozen cookies

Eat cookies like you never have before! These Pecan Pie Cookies will surely make your day! They are such a delight. In about less than two hours, you will have a batch of these amazing cookies. Enjoy!

Ingredients:

¼ cup butter
½ cup confectioners’ sugar
3 tablespoons light corn syrup
¾ cup finely chopped pecans
2 cups all-purpose flour
1 teaspoon baking powder
1 cup brown sugar, packed
¾ cup butter softened
1 egg
1 teaspoon vanilla extract

Directions:

Step 1: Place a saucepan on the stove and turn the heat to medium.

Step 2: Add 1/4 cup of butter and allow it to melt.

Step 3: Add the corn syrup and confectioners’ sugar. Stir until well mixed. Allow the mixture to boil.

Step 4: Add the pecans and stir until well mixed.

Step 5: Remove from the heat and place it inside the fridge to chill for at least 30 minutes.

Step 6: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 7: In a small mixing bowl, sift the baking powder and flour.

Step 8: In a large mixing bowl, add the egg, brown sugar, vanilla extract, and 3/4 cup of butter. Beat using an electric mixer for 2 minutes.

Step 9: Add the flour mixture and beat until smooth.

Step 10: Get about 1 tablespoon of dough and form a ball out of it. Press the ball on the bottom of a cupcake pan cup.

Step 11: Repeat this method to the rest of the dough and fill each with 1 teaspoon of the pecan filling.

Step 12: Place inside the preheated oven and bake for 10 to 13 minutes r until the colour turns brown.

Step 13: Remove from the oven and let the cupcakes sit in the pans for at least 5 minutes.

Step 14: Remove from the pans and let the cookies cool on a wire rack.

Step 15: Serve and enjoy!

Nutrition Facts:

Per Serving: 185 calories; protein 1.7g 4% DV; carbohydrates 22.1g 7% DV; fat 10.4g 16% DV; cholesterol 28.1mg 9% DV; sodium 82.1mg 3% DV.

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Bread Pudding with Praline Sauce

by Sheryl
written by Sheryl

Prep Time: 15 mins | Cook Time: 1 hr 10 mins | Total Time: 1 hr 25 mins | Servings: 16 | Yield: 16 servings

Christmas is almost here and I am very excited to prepare and serve this incredible Pudding on that special day! You will love this for sure! I have listed all the ingredients and easy steps so all you need to do is to follow them and you are good to go. Enjoy!

Ingredients:

¼ cup butter, melted
2 cups half-and-half
2 cups of milk
1 (1 pound) loaf soft French bread, torn into small pieces
3 eggs, lightly beaten
3 cups white sugar
4 teaspoons vanilla extract
1 ½ teaspoon ground cinnamon
¼ cup raisins, or more to taste
½ pound unsalted butter
1 cup heavy cream
1 cup brown sugar
½ cup chopped toasted pecans

Directions:

Step 1: Prepare the oven and preheat to 165 degrees C or 325 degrees F.

Step 2: Brush with melted butter in a 13×9-inch baking dish.

Step 3: In a large mixing bowl, add the milk and half-and-half. Allow it to soak for 10 minutes.

Step 4: Add the eggs and stir until well mixed.

Step 5: Add cinnamon, raisins, vanilla extract, and sugar. Stir until well mixed.

Step 6: Transfer the mixture into the prepared baking dish.

Step 7: Place inside the preheated oven and bake for 50 minutes or until firm.

Step 8: Place a heavy saucepan on the stove and turn the heat to medium.

Step 9: Add 1/2 pound of unsalted butter, brown sugar, and heavy cream. Allow the mixture to boil.

Step 10: Reduce the heat to low and simmer for 5 minutes or until the sauce becomes thick.

Step 11: Pour the mixture over the pudding.

Step 12: Serve and enjoy!

Nutrition Facts:

Per Serving:540 calories; protein 7.1g 14% DV; carbohydrates 68.2g 22% DV; fat 27.8g 43% DV; cholesterol 102.8mg 34% DV; sodium 329.2mg 13% DV.

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All RecipesAppetizersDessert

This Chocolate Cheesecake Is Stuffed With Caramel Pecan Filling

by Sheryl
written by Sheryl

Prep Time: 45 mins | Cook Time: 40 mins | Additional Time: 5 mins | Total Time: 1 hr 30 mins | Servings: 12

This recipe of Cheesecake is superb! Every bite you take will literally make you smile! Give it a try and feel free to add more ingredients to it. Enjoy!

Ingredients:

2 cups graham cracker crumbs
⅓ cup white sugar
½ cup butter, melted
30 caramels individually wrapped caramels, unwrapped
3 tablespoons milk
¾ cup chopped pecans
1 cup semisweet chocolate chips
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
1 teaspoon vanilla extract
3 large eggs

Directions:

Step 1: In a medium mixing bowl, add the graham cracker crumbs, melted butter, and sugar. Stir until well mixed.

Step 2: Transfer the mixture into a 9-inch springform pan and press it on the bottom.

Step 3: Pour the melted caramel mixture over and spread it on top.

Step 4: Place the pan inside the fridge for 30 minutes to chill.

How To Make the Caramel Filling:

Step 1: Add milk and caramels in a small saucepan.

Step 2: Place the saucepan on the stove and turn the heat to low. Stir and heat until smooth.

Step 3: Add the chopped pecans and stir until well combined.

Step 4: Prepare the oven and preheat to 165 degrees C or 325 degrees F.

Step 5: Place the chocolate on top of the double boiler and allow it to melt while stirring from time to time.

Step 6: Remove from the heat and let it sit at room temperature to cool.

Step 7: In a large mixing bowl, add the vanilla, cream cheese, and sugar. Stir until well mixed.

Step 8: Add the eggs gradually and beat every addition.

Step 9: Add 1/3 of the filling into the melted chocolate. Stir until well combined, then transfer the mixture into the filling. Stir until well mixed.

Step 10: Transfer the mixture into the crust.

Step 11: Place inside the preheated oven and bake for 50 minutes or until nearly set.

Step 12: Place a pan filled with water under the cheesecake. This will prevent the cake from cracking.

Step 13: Remove from the oven and let it sit at room temperature to cool.

Step 14: Place inside the fridge to chill for at least 5 hours.

Step 15: Serve and enjoy!

Nutrition Facts:

Per Serving: 624 calories; protein 9.3g 19% DV; carbohydrates 59.8g 19% DV; fat 41.1g 63% DV; cholesterol 130.5mg 44% DV; sodium 387.4mg 16% DV.

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All RecipesAppetizersDinner

How to Cook a Sweet Potato in the Microwave

by Sheryl
written by Sheryl

I am so lucky that I have stumbled upon this amazing way of cooking potatoes using my microwave. I don’t have an oven so this is perfect! I have read that it also takes less time to cook compared to baking them in the oven. I should say that I love the texture of the potatoes and the nutrients are retained when you microwave them. If you have an oven and a microwave, you can experiment on both baking machines and see the difference! Anyway, potatoes will always be delicious as long as you cook them right and not overcooked or raw. When serving the potatoes, I always serve them with butter, salt, and pepper. They don’t need anything else if you ask me. As simple as those three ingredients, you will have a meal to remember! Give this method a try, friends, and feel free to experiment on it. Enjoy!

Ingredients:

Sweet potato(es)
Fork
Microwave-safe plate
Butter, olive oil, and seasoning

Directions:

Step 1: Wash and make sure to remove all the dirt off the potatoes.

Step 2: Pat dry the potatoes.

Step 3: Rub olive oil all over and season with salt and pepper to taste.

Step 4: Poke small holes on the potatoes using a fork. This will help with the moisture when they are cooking.

Step 5: Transfer the oiled and seasoned potatoes on a prepared microwavable-plate.

Step 6: Heat one potato for 5 minutes on 100% power. Add the potatoes and heat for another 2 minutes for each addition.

Step 7: Heat for 1 more minute until the potatoes are fork-tender.

Step 8: Remove the potatoes from the microwave and slice them lengthwise.

Step 9: Serve and enjoy!

Notes:

1. You can serve the potatoes with salt, pepper, butter, and brown sugar.

2. You can also top them with the sugar-cinnamon-butter mixture.

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Homemade Baked Egg Custard

by Sheryl
written by Sheryl

Prep Time: 20 mins | Cook Time: 45 mins | Additional Time: 1 hr | Total Time: 2 hrs 5 mins | Servings: 8 | Yield: 8 servings

Moist and sweet! I love this Egg Custard so much! Aside from the delicious flavours, it is also cheap to make. I mean, I know that you already have these basic ingredients in your home right now. You are so in for a treat! Enjoy!

Ingredients:

Pastry:

1 cup unsalted butter
¾ cup white sugar
1 large egg
2 ½ cups all-purpose flour

Egg Custard Filling:

4 large eggs
½ cup white sugar
2 teaspoons vanilla extract
2 cups of milk
1 pinch ground nutmeg, or to taste

Directions:

Step 1: Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Step 2: Apply cooking spray on the bottom of a deep-dish pie plate.

Step 3: In a medium mixing bowl, add the egg, sugar, and butter. Beat until well mixed and creamy.

Step 4: Add the flour and knead to form a dough.

Step 5: Place the rolled-out dough into the prepared deep-dish pie plate. Make sure to cover the edges and the bottom.

Step 6: In a separate mixing bowl, add the sugar and eggs. Beat using an electric mixer until well mixed. Add the vanilla extract and beat until well blended.

Step 7: Gently add the cold milk and stir until well blended.

Step 8: Transfer the custard into on top of the pastry base. Sprinkle a generous amount of nutmeg over.

Step 9: Place inside the preheated oven and bake for 45 minutes or until a toothpick or knife comes out clean after inserting in the middle of the Egg Custard.

Step 10: Remove from the oven and let it sit on a wire rack to cool for at least 1 hour at room temperature.

Step 11: Serve and enjoy!

Note:

Remember that custard tastes great when chilled.

Nutrition Facts:

Per Serving: 546 calories; protein 10.2g 21% DV; carbohydrates 64.4g 21% DV; fat 27.8g 43% DV; cholesterol 182.1mg 61% DV; sodium 72.8mg 3% DV.

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