Lemonade Pie

Ingredients:

1 (6 ounce) can frozen lemonade;

1 (14 ounce) can sweetened condensed milk;

1 (8 ounce) container Cool Whip;

1 graham cracker crust.

Preparation:

Use mixer and mix the first three ingredients until fluffy. Pour into ready made crust. Refrigerate until firm. Best to let it set overnight.

This can also be made with limeade and/or chocolate cookie crusts.

Crinkle ‪‎Cookies‬

Ingredients:

1 box lemon cake mix (any kind)
1 egg, lightly beaten
2 cups Cool Whip, thawed (8 ounce container)
½ to 1 cup powdered suga

Preparation:

Preheat oven to 350.
In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky! Form dough into tablespoonfuls and roll in powdered sugar.
Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove..

Coffee Cheesecake

Ingredients:

Ingredients for the base:

1 packet of digestive biscuits;

50 g of butter;

1 dark chocolate bar.

Ingredients for the cheese filling:

4 spoons of favourite Aurile coffee;

1 dark chocolate bar;

1 small glass of coffee liqueur (optionally);

500 g cream cheese;

250 g mascarpone cheese;

1 cup of sugar;

1 small cup of thick cream;

4 spoons of cocoa;

2 eggs;

coffee beans and chocolate swirls for decoration.

Preparation:

On low heat melt the chocolate, then add butter and biscuits crushed with a blender. Mix thoroughly. Put on the bottom of a cake-pan. Prepare a strong brew of Aurile coffee using directions on the packaging, but reducing the amount of water by a half. Melt the second chocolate bar, and mix it with coffee and optionally with liqueur. Mix the cream cheese with mascarpone cheese, with sugar, and with cream until perfectly smooth. Then add cocoa, egg yolks and chocolate-coffee mixture. Whisk the egg whites separately. When stiff, add to the mixture and mix gently, but thoroughly. Put the ready filling onto the base prepared earlier. Bake for 15 minutes in the temperature of 195°C, and then reduce the heat to 125°C and bake for another 30 minutes. Before serving, leave to cool for at least one hour in the fridge, and decorate with coffee beans and chocolate swirls.

Mushrooms‬ with Garlic

Ingredients:

16 even-sized open cup mushrooms, stalks cut level;

3 tbsp olive or coconut oil;

1/4 C unsalted butter, softened;

3 cloves garlic, chopped very finely;

2 tbsp fresh thyme, chopped;

1 & 1/2 Tbsp lemon juice;

salt and freshly ground black pepper to taste;

1/4 C fresh breadcrumbs.

Preparation:

Preheat the oven to 200C / 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.

Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.

Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Experience Frappe

Ingredients:

1 cup of espresso;

1 glass of cool milk.

Preparation:

Prepare the espresso brew from Aurile Espresso Experience, then cool and pour into ice moulds. When the coffee turns into ice, put the coffee cubes into a shaker or thermal mug, add cool milk, and mix thoroughly by shaking it hard. Pour the ready beverage into a glass. Serve with whipped cream and a leaf of mint.

Blueberry Cobbler

Ingredients:

1 cup sugar;

3/4 cup flour;

1/2 cup butter;

2 teaspoons baking powder;

3/4 cup milk;

pinch of salt;

2 cups of fresh blueberries (you can use 1 can of blueberry pie filling if you want but it will be sweeter).

Preparation:

Preheat oven to 350 degrees F. Put the butter in 8"x 8" square baking dish and put in oven until butter is completely melted. Mix the dry ingredients with the milk then pour over the melted butter. Do Not Stir. Carefully add spoonfuls of blueberries on top of the mixture. Do NOT Stir. Bake in over for 45-50 minutes until golden brown.

Meatloaf Muffins

Ingredients:

1.5 lb of lean ground beef;

2 lightly beaten eggs;

1 cup of shredded cheddar cheese;

1 Tbsp. of Worcestershire sauce;

1 teaspoon of minced garlic;

1 Tbsp. chili powder;

2 teaspoons of Franks Red Hot Sauce;

1/2 teaspoon of salt;

Pinch of pepper;

1/2 cup of ketchup;

3 Tbsp. of brown sugar;

1 teaspoon of prepared yellow mustard.

Preparation:

Preheat oven to 375. In mixing bowl, mix eggs, cheese, worcestershire sauce, minced garlic, chili powder, franks Red Hot sauce, salt, and pepper.  Add ground beef and mix lightly, but thoroughly.

Spoon mixture into 12 muffin cups or muffin pan, un-greased. In another mixing bowl, add ketchup, brown sugar, and mustard. Mix well. This will be the topping mixture. Spoon topping mixture over the muffin meat loves. Bake for 20 minutes, uncovered.

Steaks with mushrooms

Ingredients:

1 ½ lbs ground beef;

1 cup chopped onion;

½ cup cooked rice;

¼ tsp black pepper;

1 egg;

1 ¾ cups sliced fresh mushrooms;

2 Tbsp Worcestershire sauce;

½ tsp salt;

3 cups beef broth;

3 Tbsp water;

2 Tbsp cornstarch.

Preparation:

Combine ground beef, onions, rice, black pepper and egg; divide into six equal portions. Shape each into a 1 inch thick patty. Coat a skillet with cooking oil and cook patties for 5 minutes on each side. Remove from skillet; keep warm.

Add mushrooms to the skillet and cook for three minutes. Add Worcestershire sauce, salt and beef broth; cook for another ten minutes.

Return patties to the skillet, cover and simmer for 15 minutes. Remove the patties to a platter; keep warm. Combine water and cornstarch; add to broth mixture, stirring well. Bring to a boil then cook ONE minute more. Serve over patties.

Blackberry‬ ‪‎Cheesecake‬

Ingredients:

half a tin of coconut milk;

2 tablespoons of coconut oil;

2 handfuls of cashew nuts;

2 tablespoons of maple syrup;

half a teaspoon of vanilla paste;

handful of blackberries / raspberries or mixed berries.

Base:

2 handfuls of chopped dried dates;

Teaspoon of maple syrup;

1 tablespoon of coconut oil.

Preparation:

Use a springform miniature cake tin to make this dessert. It keeps the round form perfectly. The base layer will stick to the bottom of the tin but you can use a sharp knife to free it.

Blitz the base layer in a food processor. Spoon the mixture into the cake tin and press gently into the bottom to form your cheesecake base. Place in the freezer.

Wash your food processor (you want the middle layer pure white) and blend all the white layer ingredients together (that’s everything else, aside from the berries). Pour half the mixture onto the cooled base layer and return to the freezer.

Add the berries to the food processor and blitz again. Wait until the white layer you placed in the freezer has set (around 45 minutes) and pour the berry layer on top. I love sprinkling some dried rose petals on to the cheesecake at this point so that they set into the top layer. Return to the freezer.

The cheesecake will need around a further 30-45 minutes to set fully. It keeps beautifully in the freezer, but make sure you place it in the fridge for an hour or two before serving it to allow it to thaw.

Serve it with fresh berries and pretty flowers

‪‎Apple‬ ‪Pie

Ingredients:

4 apples peeled & sliced;

½ C sugar;

2 tsp cinnamon;

½ tsp nutmeg;

½ C water;

tortilla's (flour) 6" size;

oil (for frying tortillas);

1/2 c sugar-cinnamon mixture;

whipped cream.

Preparation:

Place apples, sugar, cinnamon, nutmeg, and water in a sauce pan. Stir until well blended and cover and cook on medium stirring frequently for 10 minutes or until apples are semi soft. If needed, thicken sauce using 1 Tbl of cornstarch to 3-4 Tbl of water. Mix into sauce and stir until thickened. Heat oil on medium heat in a skillet and holding the tortilla folded in half, place the bottom on tortilla in the oil for a few seconds. Then lay it on one side until browned and then place other side down until browned. Remove from oil and Sprinkle browned tortilla with sugar-cinnamon mixture. Fill taco shells with apple pie filling and top with whipped cream, and sprinkle a little more of sugar-cinnamon mixture on top.

Baked Zucchini with Cheese

Ingredients:

7 fresh zucchini (4-6 inches long);

1⁄2 cup onion, chopped;

1⁄4 cup olive oil;

1⁄2 cup fresh mushrooms, coarsely chopped;

1 garlic clove, minced;

1 (3 ounce) package cream cheese;

1 egg, beaten;

1⁄2 cup parmesan cheese;

3⁄4 cup fresh parsley, chopped;

1⁄8 teaspoon pepper;

parmesan cheese.

Preparation:

Slice zucchini in half lengthwise. Scoop out insides leaving about 1/4-in shell.

Finely chop zucchini pulp; set aside. Saute onion in oil in large heavy skillet. Add mushrooms, garlic and reserved chopped zucchini; cook over medium heat until most of moisture evaporates.

Add cream cheese, egg, Parmesan, parsley, and pepper.

Mix well; cook for about 10 minutes.

Cool filling slightly and fill zucchini shells.

Sprinkle with additional Parmesan cheese. Place on jelly roll pans; bake for 30 minutes at 350°F until bubbly and golden brown on top.

Best‬ Banana and Nuts Bread

Ingredients:

3/4 C. butter, softened;

8 oz. pkg. cream cheese, softened;

2 C .sugar;

2 large eggs;

3 C. all-purpose flour;

1/2 tsp. baking powder;

1/2 tsp. baking soda;

1/2 tsp. salt;

1 1/2 C. mashed bananas (about 4 bananas);

1 C. chopped nuts;

1/2 tsp. vanilla.

Preparation:

Beat butter and cream cheese until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time. Combine flour and next three ingredients. Gradually add to butter mixture; beating on low just until blended. Stir in bananas, nuts and vanilla. Spoon batter into 2 greased loaf pans. Bake at 350 degrees for about 1 hour or until a wooden pick inserted in center comes out clean. Cool before slicing, if possible.

Enjoy.

Mom's ‪ ‎Carrot‬ ‪‎Cake‬

Ingredient:

preheat oven to 350 degrees F.;

butter your pan;

2 cups all-purpose flour, plus some for pans;

2 cups sugar;

2 teaspoons baking soda;

2 teaspoons ground cinnamon;

1 teaspoon salt;

1 tsp pumpkin spice;

4 eggs;

1 1/2 cups vegetable oil;

3 cups grated carrots;

1 1/2 cups chopped pecans, optional.

Frosting:

2 (8-ounce) packages cream cheese, room temperature;

1 stick salted butter, room temperature;

1 (16-ounce) box powdered sugar;

1 teaspoon vanilla extract;

1/2 cup chopped pecans.

Preparation:

Grease (butter) and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.

In a large bowl, Mix your flour, sugar, baking soda, cinnamon, pumpkin spice,and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans.

Pour into pans. Bake for about 40 minutes. Remove from oven and cool for 5 minutes. Then remove from pans, placing on the waxed paper and allow to cool completely before frosting.

For the frosting:

Add cream cheese,powdered sugar,vanilla, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

Pie with Banana Cream

Ingredients:

1 (9 inch) pie crust, baked;

3 cups whole milk;

3⁄4 cup white sugar;

1⁄3 cup all-purpose flour;

1⁄4 teaspoon salt;

3 egg yolks, slightly beaten;

2 tablespoons butter;

1 teaspoon vanilla;

3 bananas.

Preparation:

Prepare a baked 9-inch pie shell. In a large saucepan, scald the milk.

In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk. Over medium heat, stirring constantly, cook until thickened. Cover and, stirring occasionally, cook for two minutes longer. In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture. Cook for one minute longer, stirring constantly. Remove from heat and blend in the butter and vanilla. Let sit until lukewarm. When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas. If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.

Ham and Cheese Rolls

Ingredients:

1 can Pillsbury refrigerated Classic Pizza Crust;

3⁄4 lb deli ham (thinly sliced, but not shaved);

12 slices Swiss cheese (thinly sliced).

Glaze:

1⁄2 cup (8 tablespoons) butter;

2 tablespoons brown sugar;

1 tablespoon Worcestershire sauce;

1 tablespoon Dijon mustard;

1 tablespoon poppy seeds.

Preparation:

Preheat oven to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray.

Unroll the pizza dough onto a cutting board and press into approximately a 13x18-inch rectangle. Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.

Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.

Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden and browned.

Enjoy.

Recipe by kevinandamanda.

Mexican Pizza

Ingredients:

approx 1/2 lb ground beef or ground turkey;

1/2 TBSP taco seasoning;

1/4-1/2 cup re fried beans;

1/4-1/2 cup salsa ( jarred or homemade);

1/4-1/2 cup shredded cheddar cheese (or your desired flavor);

2- 4in flour tortillas;

your choice of toppings, ex: tomatoes, green onions, olives.

Preparation:

Preheat oven to 350 degrees. Brown ground beef in skillet. Add in taco seasoning. Drain if needed. Spray baking sheet with non stick cooking spray. Lay one tortilla on sheet. Spread with beans, then, with meat. Cover with second tortilla. Bake for 10 minutes. Remove from oven. Spread top tortilla with salsa, then, top with cheese and desired toppings. Bake an additional 5-10 minutes or until cheese is melted completely.

Easy‬ Meatballs

Ingredients:

2 eggs;

2 cups quick oats;

1 (12 ounce) can evaporated milk;

1 cup minced onion;

2 teaspoons salt;

1⁄2 teaspoon pepper;

1⁄2 teaspoon garlic powder;

3 lbs lean ground beef.

Sauce:

2 cups ketchup;

1 1⁄2 cups packed brown sugar;

1⁄2 cup minced onion;

1 teaspoon liquid smoke;

1⁄2 teaspoon garlic powder;

1⁄8 teaspoon ground cloves.

Preparation:

In lg bowl, beat eggs. Add all remaining ingredients; mix well. Shape into 1-1/2 inch balls. Place on 2 13x9 baking pans. Bake, uncovered, at 375* for 30 minutes.

Drain; place all meatballs on one pan. In saucepan, bring all sauce ingredients to a boil. Pour over meatballs. Bake, uncovered for another 20 minutes.

Pioneer Pumpkin Pancakes

Ingredients:

1 egg;

1 1/4 cups buttermilk;

1/2 tsp baking soda;

1 tsp baking powder;

1 tbsp black strap molasses;

1 tbsp canola oil;

1/2 cup pumpkin;

1 tsp pumpkin pie spice;

1 1/4 cups white whole wheat flour;

1/4 cup walnuts.

Preparation:

Beat egg in a large mixing bowl. Beat in buttermilk, baking soda, baking powder, molasses, canola oil, pumpkin and pumpkin pie spice.

Beat in whole wheat flour. I just hand mix it (but then again Evie doesn't mind if it is a little lumpy). You might notice that the batter is pretty dark thanks to the whole wheat flour and the molasses.

Add water to thin batter if necessary. Heat skillet. You could hypothetically do this at the same time as mixing the batter, unless you also have to manage a 3 year old.

Oil the skillet. I usually do this about every other batch of pancakes or so. Use a large spoon to make whatever size pancakes you want.

Sprinkle a handful of walnuts on each pancake. You could mix it into the batter, but I like to put it into the pancakes manually so the walnuts are evenly spread. I find that if you mix them into the batter, you end up with the last few pancakes being walnut city.

Flip the pancakes when bubbles rise to the top and the edges look a little crispy.

Lazy Weekend Pancakes

Ingredients:

1/2 cup chick pea flour;

1/4 cup brown rice flour;

1/4 cup quinoa flour;

1 tablespoon baking powder;

2 tablespoon safflower oil (half for mix and half for cooking);

1 cup nondairy milk.

Preparation:

Preheat oven to 200 degrees. Combine dry ingredients in a medium mixing bowl or 4-cup measuring cup. Stir in 1 tablespoon of oil and milk until combined but don't overmix. It's okay if there are some tiny lumps.

Heat a small amount of oil in a cast iron or other heavy-bottomed skillet over medium heat. Spoon or pour batter into 3" to 4" pools in the skillet. Cook until bubbles form in the batter.

With a plastic or silicone turner, flip pancakes and cook for another 2 to 3 minutes or until golden brown. Place pancakes on an oven-safe plate and keep warm in oven until all pancakes are ready. Repeat step 3 until you've used up the batter. The number of pancakes will depend on how big you make them.

Serve with your favorite toppings, like vegan butter and maple syrup, and enjoy with those you love.

Spiced Blueberry Muffins

Ingredients:

1 tablespoon all-purpose flour;

1 1/2 cups fresh or frozen wild blueberries;

2 cups all-purpose flour;

3/4 cup sugar;

1 tablespoon baking powder;

1/2 teaspoon salt;

1/2 teaspoon ground cinnamon;

1/8 teaspoon ground nutmeg;

1/8 teaspoon ground cloves;

1/3 cup butter, softened;

1 (8-ounce) block fat-free cream cheese, softened;

1/2 cup 2% reduced-fat milk;

2 large eggs;

1 teaspoon vanilla extract;

cooking spray;

1 1/2 tablespoons sugar.

Preparation:

Preheat oven to 425°F. Coat a muffin pan with cooking spray. In a small bowl, combine blueberries and 1 tablespoon flour, tossing gently.

In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves. In the middle of the mixture, make a deep indentation/well. 

In a medium bowl, blend butter and cream cheese with a mixer on high speed. This should take about 1 minute. Pour in milk, eggs, and vanilla. "Beat to combine." Pour mixture into the flour bowl indentation. Stir together until dry ingredients are barely moistened. Add blueberries. Stir them in gently.

Divide batter amongst 14 muffin cups. "Sprinkle 1 1/2 tablespoons sugar evenly over batter." Bake 15 minutes. Muffins should "spring back when touched lightly in center. " Remove from oven. After 5 minutes, scoop muffins out of pans and let them cool on a wire rack.