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These White Chocolate Macadamia Nut Cookies Are a Fan-Favorite

by Sheryl October 23, 2020

written by Sheryl

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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October 23, 2020 0 comment

All Recipes Dinner Lunch

Cheesy Spinach and Mushroom Quiche

by Sheryl October 23, 2020

written by Sheryl

This recipe has always been a part of my family since I was little. My Grandma taught me this recipe so I can share with my kids and with you as well! Give it a try and enjoy!

Ingredients:

1 prepared 9-inch single pie crust
¼ cup butter
1 bunch green onions, chopped
3 cloves garlic, chopped
1 slice turkey bacon, cut into 1/2-inch pieces
1 (9 ounces) bag fresh spinach
1 (3.5 ounces) package shiitake mushrooms, sliced
½ cup chopped broccoli florets
¼ cup shredded sharp Cheddar cheese
4 large eggs, beaten
¾ cup milk
½ teaspoon of sea salt
½ teaspoon black pepper
½ cup shredded sharp Cheddar cheese

Directions:

Step 1: Prepare the oven and preheat to 190 degrees C or 375 degrees F.

Step 2: Press the pie crust in a 9-inch pie dish.

Step 3: Place a large skillet on the stove and turn the heat to medium.

Step 4: Add the butter and allow it to melt.

Step 5: Add the garlic and green onions. Sauté for 5 minutes or until the garlic is aromatic.

Step 6: Add the turkey bacon and cook until done.

Step 7: Add shitake mushrooms, broccoli, and spinach. Cook for 5 minutes or until the veggies are soft.

Step 8: Add 1/4 cup of Cheddar cheese and stir until well combined.

Step 9: Transfer the mixture into the prepared pie crust.

Step 10: In a medium mixing bowl, add the milk, eggs, salt, and pepper. Whisk until creamy, then pour the mixture on top of the vegetable filling.

Step 11: Place inside the preheated oven and bake for 15 minutes. Remove from the oven and sprinkle 1/2 cup of Cheddar cheese on top.

Step 12: Put it back inside the oven and bake for another 10 minutes.

Step 13: Cover with aluminium foil and bake for another 10 minutes or until a toothpick comes out clean after inserting in the middle.

Step 14: Remove from the oven and let it sit at room temperature to cool for at least 5 minutes.

Step 15: Serve and enjoy!

Nutrition Facts:

Per Serving: 381 calories; protein 13.7g 27% DV; carbohydrates 21.9g 7% DV; fat 27.2g 42% DV; cholesterol 164mg 55% DV; sodium 574.5mg 23% DV.

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October 23, 2020 0 comment

All Recipes Appetizers Breakfast Dessert

Dark Chocolate Buttermilk Pecan Pie

by Sheryl October 23, 2020

written by Sheryl

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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October 23, 2020 0 comment

All Recipes Dinner

GRANDMA’S VEGETABLE SOUP

by Sheryl October 23, 2020

written by Sheryl

Prep: 20 mins | Cook: 1 hr | Total: 1 hr 20 mins | Servings: 8

This soup will surely warm your tummy and soul! My Grandma used to call this food for the soul. There is just this great feeling whenever I eat soup. I don’t know if it’s just me, but it’s so intimate and warm. It’s like someone is hugging you on a cold day! Anyway, enough with the dramatic introduction. This soup recipe is very easy to make. I mean, all you need to do is to follow all these steps and you are in for a treat! For this recipe, you can use chicken instead of beef. I have tried it before and there is no big difference in terms of flavour. They both taste incredible with soup. You all have a great day, friends. Enjoy!

Ingredients:

1-pound ground beef
1 (46 ounces) can tomato juice
1 onion, chopped
2 carrot, (7-1/2”) s carrots, chopped
2 medium (2-1/4″ to 3″ raw) s potatoes, diced
1 (14 ounces) can whole kernel corn
1 (14.5 ounces) can green beans
1 pinch ground ginger
salt and ground black pepper to taste

Directions:

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

Step 2: Add the ground beef. Cook and crumble until the colour turns brown.

Step 3: Discard the accumulated grease and add in the tomato juice.

Step 4: Discard the accumulated grease and add the tomato sauce.

Step 5: Add the carrot, potato, and onion. Stir until well combined.

Step 6: Add the green beans and cans of corn. Stir until well mixed.

Step 7: Season with ginger, salt, and pepper to taste.

Step 8: Reduce the heat to low and simmer for 1 hour or until done.

Step 9: Ladle the soup into serving bowls.

Step 10: Serve hot and enjoy!

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October 23, 2020 0 comment

All Recipes Dessert

LEMON MERINGUE PIE CANNOLI

by Sheryl October 23, 2020

written by Sheryl

Prep Time: 20 min | Total Time: 45 min | Servings: 8

Are you looking for a tasty snack for today? Well, you have come to the right page! This recipe is not only delicious, but it is also very easy to make. I have listed all the ingredients and steps so all you need to do is to follow them step by step and you are good to go! Feel free to add more ingredients as you go along with the baking process. Enjoy!

Ingredients:

1box (14.1 oz) Pillsbury™ Refrigerated Pie Crust, thawed
1egg
1teaspoon water
3/4cup lemon curd
1/2cup marshmallow fluff
1cup frozen whipped topping, thawed
1 teaspoon lemon zest, optional

Directions:

Step 1: Ready the oven and preheat to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Step 2: Apply non-stick baking spray in 8-cannoli forms.

Step 3: Divide the unrolled pie dough into 4 slices.

Step 4: In a small mixing bowl, add water and egg. Beat until well mixed.

Step 5: Wrap each greased cannoli form with the sliced pie dough. Seal the sides with the egg wash.

Step 6: Place on the prepared baking sheet. Repeat this method to the rest of the cannoli forms.

Step 7: Place the baking sheet inside the freezer for 10 minutes.

Step 8: Remove from the freezer and place it inside the preheated oven and bake for 10 to 12 minutes or the colour turns golden brown.

Step 9: Remove from the oven and let the Lemon Meringue sit in the cannoli forms for 10 minutes.

Step 10: In a small mixing bowl, add the marshmallow fluff, whipped topping, and lemon curd. Stir until well mixed.

Step 11: Transfer the mixture into a piping bag.

Step 12: Pipe the filling on top of each cannoli shells.

Step 13: Sprinkle lemon zest on top of each pie.

Step 14: Bon Appetit!

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October 23, 2020 0 comment

All Recipes Appetizers Dinner

EASY ROASTED GARLIC PARMESAN POTATOES

by Sheryl October 23, 2020

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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October 23, 2020 0 comment

All Recipes Appetizers

EASY SAUSAGE GRAVY

by Sheryl October 23, 2020

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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October 23, 2020 0 comment

All Recipes Appetizers

JALAPEÑO CORNBREAD POPPERS

by Sheryl October 23, 2020

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!

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

October 23, 2020 0 comment

All Recipes Dinner

FULLY LOADED BAKED EGG CASSEROLE

by Sheryl October 23, 2020

written by Sheryl

Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Yield: 12

This will always be my comfort food! Every bite of this incredibly cheesy and meaty egg casserole is divine! You will surely crave for it all the time! My only advice to you is to be very generous with the amount of cheese you put in. Cheese is one of the reasons why this dish is such a hit! Anyway, feel free to add more ingredients if you feel like it. Enjoy!

Ingredients:

1-pound Jones Dairy Farm Cherrywood Smoked Bacon, cooked and chopped
12 ounces Jones Dairy Farm Breakfast Sausage Rolls
1 (28 ounces) package frozen cubed hash browns with peppers and onions, thawed
2 cups (8-ounces) shredded medium cheddar cheese
12 large eggs
1/2 cup whole milk
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon garlic powder

Directions:

Step 1: Ready the oven and preheat to 375 degrees F (190 degrees C).

Step 2: Apply melted butter in a 9×13-inch pan.

Step 3: Brown the sausage in a large skillet over medium heat.

Step 4: Remove the browned and crumbled sausage from the heat.

Step 5: In a casserole dish, add the cooked sausage, hash browns, bacon, and cheese. Toss everything until well combined.

Step 6: In a large bowl, add milk, eggs, garlic, salt, and pepper. Whisk until well combined.

Step 7: Pour the mixture into the casserole with the sausage mixture.

Step 8: Place inside the preheated oven and bake for 35 to 40 minutes or until an inserted toothpick or knife in the middle comes out clean.

Step 9: Remove the egg casserole from the oven and allow it to cool at room temperature.

Step 10: Bon Appetit!

Notes:

Try making this a night before baking it. Just make sure to refrigerate it and get it out in the morning 30 minutes before baking time.

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October 23, 2020 0 comment

All Recipes Appetizers Breakfast Dessert

Pecan Pie Cookies

by Sheryl October 22, 2020

written by Sheryl

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.

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

October 22, 2020 0 comment

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