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Vanilla Magic Custard Cake

by Sheryl
written by Sheryl

Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Yield: 10 Servings

Every bite of this Vanilla Magic Custard Cake melts in your mouth! It doesn’t get any better than that! Oh, man, you have got to give this recipe a try! I have provided all the ingredients and directions. All you need to do is to follow them step by step for they will guide you to perfection! I am very confident that you are going to love this spectacular cake! Serve this for dessert! Have a wonderful day, friends, and I hope you are all well today. Don’t forget to share this recipe with your peers as well. Enjoy!

Ingredients:

1 tbsp water
1 and 1/4 c (150 g) powdered sugar
4 Eggs-separated
1/2 c unsalted butter melted and slightly cooled
2 tsp vanilla extract
powdered sugar for dusting
2 c milk-lukewarm
1 c (115g) flour

Directions:

1. Prepare the oven and preheat to 162 degrees C or 325 degrees F.

2. Apply cooking spray in an 8×8-inch baking dish.

3. Add the egg whites into a mixing bowl, then whip until they form stiff peaks.

4. In another mixing bowl, add the powdered sugar and egg yolks. Beat until well blended.

5. Add 1 tbsp of water and melted butter, then beat until well blended.

6. Add the flour, then whisk until well combined.

7. Add the milk and vanilla extract gradually, and beat every addition until well blended.

8. Add the egg whites, then beat until well mixed.

9. Transfer the batter into the prepared pan and spread it evenly.

10. Place it inside the preheated oven and bake for about an hour or until a toothpick comes out clean after inserting it in the middle.

11. Remove the cake from the oven and allow it cool at room temperature.

12. Sprinkle powdered sugar on top.

13. Serve and enjoy!

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All RecipesAppetizers

SPICY BAKED TAQUITOS

by Sheryl
written by Sheryl

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 24 to 28 Servings

These delicious treats are my ultimate comfort food! These Spicy Baked Taquitos will surely make your day extra special! Oh, man, you are so in for a treat! Serve them for lunch or dinner, and you have yourself a meal to remember. Enjoy!

Ingredients:

8 oz. cream cheese, softened
24-48 6-inch small flour tortilla or corn tortillas
1 tbsp New Mexico chilli powder
3-6 jalapeños, diced (more for spicy, less for mild)
4 c shredded Colby Jack cheese
1 tsp onion powder
16 oz. lean ground beef (about 88%)
1 tsp ground cumin
1 c bacon crumbles (1 pound cooked and diced)
Cooking spray
1 tsp kosher salt, plus more for sprinkling
1/2 tsp garlic powder

Directions:

1. Prepare the oven and preheat to 218 degrees C or 425 degrees F.

2. Line with foil on two baking sheets, then apply cooking spray on them.

3. Place a 10-inch skillet on the stove and turn the heat to medium-high.

4. Add the ground beef, then cook until crumbly and brown.

5. Add the jalapeños and sauté until soft.

6. Add 1 cup of water and the seasonings. Stir until well blended.

7. Simmer everything for about 10 minutes with cover.

8. Remove the lid, then simmer for a few more minutes.

9. Remove the skillet from the stove, then add the bacon. Stir until well mixed.

10. Add the cream cheese into a mixing bowl.

11. Add the beef mixture and stir until well blended with the cream cheese.

12. Add the cheese and stir until well blended.

13. Add 2 tbsp of the mixture over each tortilla, then roll and seal.

14. Arrange the taquitos onto the prepared baking sheet.

15. Apply cooking spray over the taquitos, then season with a bit of salt.

16. Place them inside the preheated oven and bake for about 15 minutes or until done.

17. Remove from the oven and allow them to rest for a few minutes at room temperature.

18. Serve warm and enjoy!

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All RecipesDinner

Twice Baked Potatoes

by Sheryl
written by Sheryl

Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 8 Servings

These Potatoes were baked two times to perfection! The crispiness in every bite is way too awesome as opposed to regular fried potatoes! Oh, man, you are so in for a treat! Try this recipe now and prepare to fall in love. Enjoy!

Ingredients:

3 tbsp canola oil
¼ c salted butter
¾ c crumbled bacon (cooked and crumbled, divided)
4 ounces cream cheese
4 large Russet baking potatoes
2 green onions (chopped)
½ c milk
1 ½ c shredded cheddar cheese (divided)
½ c sour cream (or more to get texture creamy)
Salt and pepper

Directions:

1. Prepare the oven and preheat to 218 degrees C or 425 degrees F.

2. Wash the potatoes with water, then use paper towels to pat them dry.

3. Use a fork to poke small holes all over the potatoes.

4. Drizzle oil over the potatoes and rub each until well coated.

5. Sprinkle salt and pepper all over the potatoes and rub again until well coated.

6. Lay the potatoes onto a baking sheet.

7. Place them inside the preheated oven and bake for about 45 minutes or until fork-tender.

8. Remove the potatoes from the oven and allow them to rest for a few minutes at room temperature.

9. Turn the heat of the oven down to 175 degrees C or 350 degrees F.

10. Slice the potatoes into two, then scoop out the flesh and put them into a mixing bowl. Set aside the skins.

11. Add cream cheese, bacon, sour cream, butter, 1 cup of cheese, chopped onions, and milk into the bowl with the potato flesh.

12. Mash the potatoes until well blended and smooth.

13. Stuff each potato skin with the mixture.

14. Sprinkle a generous amount of cheese on top as well as bacon.

15. Place them inside the oven and bake for about 10 minutes or until the cheese is melted completely.

16. Remove from the oven and allow them to sit for a few minutes at room temperature.

17. Serve and enjoy!

Nutrition Facts:

Calories: 391kcal | Carbohydrates: 21g | Protein: 13g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 77mg | Sodium: 569mg | Potassium: 533mg | Fiber: 1g | Sugar: 2g | Vitamin A: 725IU | Vitamin C: 6.8mg | Calcium: 217mg | Iron: 1.2mg

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All RecipesAppetizers

Oven-Baked Potatoes

by Sheryl
written by Sheryl

Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Yield: 6 Servings

Easy and delicious! These Oven-Baked Potatoes never fail to make me smile every single day! A very simple recipe that I am sure you can pull off! What I love the most about this recipe is that you can add pretty much anything to make the potatoes taste divine! Oh, man, you have got to give this a try. I am 100 per cent certain that you and your loved ones are going to love them! Have a wonderful day, friends, and I hope you are all well today. Don’t forget to share this recipe with your loved ones as well. I am sure that they are going to love it as much as we do. Enjoy!

Ingredients:

1/3 c olive oil
black pepper (to taste)
5-6 large Russet potatoes
1 1/2 tbsp sea salt or kosher salt

For topping

1 tablespoon bacon bits
1 tablespoon Sour cream
Fresh green onion
1/3 c shredded cheddar cheese

Directions:

1. Prepare the oven and preheat 218 degrees C or 425 degrees F.

2. Wash the potatoes with water, then use paper towels to pat them dry.

3. Use a fork to poke small holes all over each of the potatoes.

4. Drizzle olive oil all over each potato, then rub them until well coated.

5. Season with sea salt to taste.

6. Arrange the potatoes onto a baking sheet.

7. Place the baking sheet inside the preheated oven and bake the potatoes for 50 minutes or until fork-tender. Make sure to flip the potatoes from time to time to cook all sides.

8. Remove from the oven and allow them to rest for a few minutes at room temperature.

9. Serve with the toppings. Enjoy!

Nutrition Facts:

Calories: 246kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 1753mg | Potassium: 740mg | Fiber: 2g | Sugar: 1g | Vitamin C: 10.1mg | Calcium: 23mg | Iron: 1.6mg

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All RecipesDinner

Slow Cooker Pulled Pork

by Sheryl
written by Sheryl

Prep Time: 5 mins | Cook Time: 8 hrs | Total Time: 8 hrs 5 mins | Yield: 10 to 12 Servings

I just had the best meal ever! This Slow Cooker Pulled Pork is so perfect! Try it now, and I promise you that it is worth all your time and effort! You can add more ingredients to it if you think it lacks something. Enjoy!

Ingredients:

1 8 oz. can tomato sauce
¼ c honey or brown sugar
1 onion diced
3-4 pounds boneless pork shoulder roast (pork butt) or pork loin
¼ c apple cider vinegar or red wine vinegar
2 teaspoons garlic powder
1 tablespoon onion powder
1 c apple juice or chicken stock or beer
2 teaspoons pepper
1 tablespoon chilli powder
2 teaspoons salt
2 tablespoons paprika

Directions:

1. Add garlic powder, salt, chilli powder, onion powder, pepper, garlic powder, and paprika into a mixing bowl. Stir until well blended.

2. Use paper towels to pat dry the pork roast.

3. Sprinkle the seasonings over the pork roast, then rub it until well coated.

4. Add the onion slices into a slow cooker, then put the pork over them.

5. In a mixing bowl, add tomato sauce, juice, honey, and vinegar. Stir until well blended.

6. Pour the mixture into the slow cooker over the pork.

7. Cover the slow cooker, then cook everything for about 8 to 10 hours on a low setting.

8. Transfer the pork into a mixing bowl, then use two forks to shred it into small pieces.

9. Strain the sauce and transfer it into a mixing bowl.

10. Put the shredded meat back into the slow cooker, then stir until well blended with the juices.

11. Serve right away with buns and enjoy!

Notes:

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 4 days or 3 months inside the freezer.

Nutrition Facts:

Calories: 206kcal | Carbohydrates: 6g | Protein: 31g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 548mg | Potassium: 616mg | Fiber: 1g | Sugar: 3g | Vitamin A: 905IU | Vitamin C: 1.2mg | Calcium: 21mg | Iron: 1.3mg

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All RecipesDinner

CHICKEN BROCCOLI ALFREDO STUFFED SHELLS

by Sheryl
written by Sheryl

Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Yield: 4 to 6 Servings

This recipe has always been a part of my family since I was little. I remember my grandma used to make these heavenly treats all the time! I am so grateful to her for sharing this recipe with me because now, I get to share it with you as well. How awesome is that? The perfect dish to serve today is just less than an hour away from achieving! Try it now and prepare to fall in love! Have a blessed day, friends, and I hope you all love and appreciate this recipe. Enjoy!

Ingredients:

1 c shredded cheddar (or Mozzarella) cheese
2 c cooked broccoli, chopped
21 jumbo pasta shells, cooked
1 jar (16 ounces) Alfredo sauce
2 c cooked chicken, shredded
¼ c shredded Parmesan
Salt/Pepper to season (if needed)
1½ – 2 c spaghetti sauce (optional, but I love the combination of Alfredo with tomato sauce!)

Directions:

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

2. Add the chicken, Alfredo sauce, cheeses, and broccoli into a large mixing bowl. Stir until well blended.

3. Stuff each shell with the chicken mixture.

4. Apply cooking spray in a 13×9-inch baking dish.

5. Add the spaghetti sauce into the prepared baking dish and spread it evenly.

6. Lay the stuffed shells into the prepared baking dish over the sauce.

7. Cover the dish with aluminium foil, then place it inside the preheated oven and bake the shells for about 35 minutes or until done.

8. Remove from the oven and allow the shells to rest for a few minutes at room temperature.

9. Serve warm and enjoy!

Notes:

Make sure to cook the shells before stuffing them.

Just cook the shells for about a minute or two.

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All RecipesBreakfast

Eggs Benedict Quiche with Hollandaise Sauce

by Sheryl
written by Sheryl

Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr | Yield: 8 Servings

Breakfast will be awesome again with the delicious dish! The perfect way to start the day is with a full-packed meal so don’t think twice, and try this recipe today! Oh, man, you are so in for a treat! Have a great one, friends, and I hope you are all well today. Enjoy!

Ingredients:

3 tablespoons shredded Parmesan cheese
3 green onions, thinly sliced
1/2 c half & half (you can also use milk or a combination of milk and cream)
1 deep dish style frozen 9-inch pie crust, I like Marie Callendar’s
5 oz. ham or Canadian bacon, cut in small dice
1 c shredded sharp white cheddar
6 large Eggs
1/4 teaspoon salt
fresh cracked black pepper to taste
3 tablespoons snipped chives

Hollandaise sauce

1/2 c unsalted butter, melted
1 tablespoon lemon juice
salt to taste
3 large Egg yolks
1/4 teaspoon Dijon mustard

Directions:

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

2. Apply cooking spray onto a pie plate.

3. In a mixing bowl, add half & half and eggs. Beat until well blended.

4. Add the chives, cheeses, bacon, onions, pepper, and salt. Stir until well blended.

5. Transfer the frozen crust onto the prepared pie plate.

6. Add the egg mixture into the crust and spread it evenly.

7. Place it inside the preheated oven and bake for 50 minutes or until a toothpick comes out clean after inserting it in the middle.

8. Remove from the oven and allow it to rest for a few minutes at room temperature.

For the Hollandaise Sauce:

1. Add lemon juice, egg yolks, and mustard into the blender. Pulse until well blended.

2. Add the melted butter, then pulse again until well blended and thick. Sprinkle salt to season.

3. Serve with the quiche. Enjoy!

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All RecipesAppetizers

Hot Turkey and Cheese Party Rolls!

by Sheryl
written by Sheryl

These heavenly treats will surely satisfy all your cravings today! These Hot Turkey and Cheese Party Rolls are simply the best! I am so excited to share this with you today. Oh, man, I am very certain that you and your loved ones are going to love them! I have listed all the things you will be needing so you just need to follow them step by step for they will guide you to perfection! Okay, enough with the long introduction. It is time to go to your kitchen and start prepping! As perfect as this recipe already is, feel free to add more to it to make it even complete! Have a spectacular day, everyone, and I hope you are all well today. Enjoy!

Ingredients:

12 Slices of Colby Jack Cheese
12-16 Slices of Turkey (Deli Sliced)
1 Stick of Butter Melted (½ c)
1 8 ounces Tube of Crescent Roll Dough
1 teaspoon Poppy Seed
2 tablespoons Chopped Parsley
¼ teaspoon Garlic Powder

Directions:

1. Unroll the crescent dough, then divide them into 4 equal rectangles.

2. Press the rectangles together to cream a diagonal seam.

3. Fill each rectangle with cheese and 3 turkey slices. Roll and seal.

4. Cut each of the rolls into 3 slices to make 12 rolls in total.

5. Apply cooking spray in a 9×13-inch baking dish.

6. Arrange the rolls into the prepared baking dish.

7. Add garlic powder, butter, and parsley into a mixing bowl. Stir until well blended.

8. Brush each roll with the mixture, then sprinkle poppy seed on top.

9. Place the baking dish inside the preheated oven and bake the rolls for about 15 minutes or until done.

10. Remove from the oven and allow them to rest for a few minutes at room temperature.

11. Serve warm and enjoy!

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All RecipesDessert

Apple Crumble and Custard Tart

by Sheryl
written by Sheryl

A big thanks to my very good friend, Anita, for sharing this recipe with me. I am so glad that I gave it a try because I never would have tasted perfection! This is one is a must-try; I’m telling you!

Ingredients:

For the Pastry:

50 grams rolled oats
50 grams caster sugar
140 grams butter, chilled
1 Egg, beaten
50 grams demerara sugar
200 grams plain flour

For the Filling:

8 Egg yolks
3 pink apples
250 ml double cream
250 ml milk
100 grams caster sugar
1 teaspoon vanilla extract

Directions:

1. Prepare the oven and preheat to 320 degrees F or 160 degrees C.

2. In a mixing bowl, add flour and butter. Beat until well combined and they turn into breadcrumbs.

3. Add the egg, sugars, and oats. Mix everything until they resemble a dough.

4. Sprinkle flour onto a flat surface, then place the dough on it. Roll out the dough and place it over a 20 cm tart tin. Allow it to chill for at least 30 minutes.

5. Add the baking beans and spread them evenly.

6. Place it inside the preheated oven and bake for about 15 minutes.

7. Place a saucepan on the stove and turn the heat to medium.

8. Add the cream and milk, then stir until well blended. Allow the mixture to boil.

9. Add the vanilla and stir until well blended.

10. Add the sugar and egg yolks into a mixing bowl, then beat until well blended.

11. Pour in the hot milk mixture, then stir until well blended.

12. Transfer the mixture into a large cup.

13. Pour the mixture into the pastry case.

14. Place it inside the oven and bake for about 45 minutes or until done.

15. Remove from the oven and let it cook for at least 10 minutes at room temperature.

16. Thinly slice the apples with a mandolin.

17. Scatter the apple slices over the tart, then sprinkle demerara sugar over.

18. Put it back inside the oven and bake for another 10 minutes or until done.

19. Remove from the oven and allow it to cool completely at room temperature.

20. Serve and enjoy!

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All RecipesBreakfast

Moist Orange Cranberry Bread

by Sheryl
written by Sheryl

Prep Time: 20 mins | Cook Time: 55 mins | Total Time: 1 hr 15 mins | Yield: 10 Servings

Easy, delicious, and spectacular! These three words best describe my experience with this Orange Cranberry Bread! Oh, man, you have got to give this recipe a try! Serve it with your favourite cup of coffee, sit on your front porch, and enjoy life as it is! I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! Feel free to modify this recipe a bit to your liking. Enjoy!

Ingredients:

1 tbsp grated orange peel
1/2 tsp baking soda
2 c fresh or frozen cranberries coarsely chopped
2 c flour
2 tbsp shortening
3/4 c orange juice
1 egg well beaten
1 1/2 tsp baking powder
1/2 c chopped walnuts optional
1 c sugar
1 tsp salt

Directions:

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

2. Apply cooking spray in a 9xx5-inch loaf pan.

3. Add baking powder, sugar, flour, baking soda, and salt into a mixing bowl. Whisk until well combined.

4. Add the orange peel, egg, orange juice, and shortening. Stir until well blended.

5. Add the walnuts and cranberries, then stir until just mixed.

6. Transfer the mixture into the prepared loaf pan and spread it evenly.

7. Place it inside the preheated oven and bake for about 55 minutes or until a toothpick comes out clean after inserting it in the middle.

8. Remove from the oven and allow it to rest completely at room temperature.

9. Wrap with plastic, then place it inside the fridge to chill overnight.

10. Serve warm and enjoy!

Note:

Place any leftovers in an airtight container, then place them inside the fridge.

Nutrition Facts:

Calories: 253kcalCarbohydrates: 44gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 16mgSodium: 359mgPotassium: 113mgFiber: 2gSugar: 23gVitamin A: 74IUVitamin C: 12mgCalcium: 51mgIron: 2mg

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