Ingredients :
2 onions , chopped
2 pounds lean ground beef
2 cloves garlic , minced
1 jar tomato based pasta sauce (approx. 26 oz.)
2 (14.5 oz) cans diced tomatoes, undrained
1 can (6 oz) tomato paste
1 tablespoon Italian seasoning
2 bay leaves
3 cups water
1 green bell pepper (optional)
salt & black pepper to taste
2 cups macaroni noodles , uncooked
1 cup cheddar cheese

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Instructions :

Cook ground beef, onion and garlic over medium high heat until no pink remains. Drain any fat.
Add pasta sauce, diced tomatoes, tomato paste, water, seasonings and green pepper. Simmer covered for 15 minutes.
Add in the in the macaroni and continue to simmer, covered, stirring occasionally until pasta is tender (about 20 minutes).
Top with cheese and replace the lid. Let sit about 5 minutes or until melted.

Credit: Susan Recipe

INGREDIENTS NEEDED:

2 Tsp.Of chili powder.
1 Tsp.Of ground cumin.
1 Tsp.Of smoked paprika.
3 cloves.Of garlic – minced.
Flat iron steak; I used 1½ Pounds.
2 ½ Tbsp.Of canola oil.
A large red bell pepper – cut into strips.
A yellow bell pepper – cut into slices.
A medium red onion – cut into wedges.

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PREPARATION :

First Step:

Prepare the grill by heating it to a medium-high temperature.

Second Step:

Mix the chili powder with cumin, paprika, and paprika powder in a small bowl. Add minced garlic, 1 tsp of salt, and 1 tsp of pepper. Use a chili powder combination to season the meat.

Third Step:

Coat steak with 1 teaspoon of canola oil. For medium rare, cook steaks for around 4 to 5 minutes on each side on the grill. Allow for a five-minute period of recuperation.

Fourth Step:

Toss the remaining 1 1/2 tbsp of canola oil with the peppers and onion, and season with salt and pepper to taste.

Fifth Step:

Grill the bell peppers and onion for approximately 6 to 8 minutes, turning often, until they are browned and soft.

Sixth Step:

Cut the steak across the grain into thin slices and serve with bell peppers and onions.

Credit: SusanRecipe

Ingredients

• 4cups thinly sliced potatoes
• 3tablespoons butter
• 3tablespoons flour
• 1 1⁄2cups milk
• 1teaspoon salt
• 1dash cayenne pepper
• 1cup grated sharp cheddar cheese
• 1⁄2cup grated cheese, to sprinkle on top

Instructions

1. n a small sauce pan, melt butter and blend in flour.
2. Let sit for a minute.
3. Add all of cold milk, stirring with a whisk.
4. Season with salt and cayenne.
5. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
6. Reduce heat and stir in cheese.
7. Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
8. Pour half of cheese sauce over potatoes.
9. Repeat with second layer of potatoes and cheese sauce.
10. Sprinkle the remaining cheese on top.
11. Top with some paprika for color.
12. Bake uncovered for about 1 hour at 350°F.

Credit: daintfood

Ingredients

150g butter, at room temperature

150g caster sugar

3 eggs

150g self raising flour

2 teaspoons vanilla extract

1 rind and juice of whole lemon

Procedure:

Preheat oven to 180 C / Gas 4.

In a bowl, with an electric handheld whisk beat the butter, lemon rind and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Sift the flour in gradually along with the vanilla extract and the lemon juice until a smooth mixture forms. Distribute the cake mixture evenly into the muffin tin

Bake in the preheated oven for 15 to 20 minutes, or until a skewer inserted in the centre comes out clean. Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a cooling rack.

Credit: Danai Hwata

INGREDIENTS:
8g of fresh yeast
1 egg
100ml (1/2 cup) of milk
50g (1/4 cup) of butter (melted)
40g (1/4 cup) of sugar FACEBOOK
Vanilla extract
260g (2 cups) of flour
5g (1 tsp) of salt
Oil for frying
Sugar
Custard

METHOD:
In a bowl add the yeast, milk and mix until the yeast is dissolved. Add the egg, melted butter, sugar, vanilla extract, flour, salt and mix all well together until a dough is created. Let the dough rise for two hours.
After time has elapsed sprinkle the flour on the baking surface and add the previously raised dough. Knead the dough to make a ball, cover it with the cloth and let it rest for 15 minutes.
Spread the dough first with the hands and then with a rolling pin on 1cm thickness. Make the shapes with the round 4cm mold.
Transfer the buns into the baking tray covered with parchment paper, cover with cling film and let them rise for 1 hour. Fry the buns into the hot oil until they are golden brown. Dip each bun into the sugar. Pierce the donut on one side and fill it with the custard. Enjoy your mini pastry cream filled brioche donuts.

Credit: Cosmohost.info

Ingredients

CAKE

1 cup whole milk

4 large egg whites, at room temperature

2 1/4 teaspoons pure vanilla extract

3 cups sifted cake flour

1 1/2 cups sugar

4 teaspoons baking powder

3/4 teaspoon salt

1 1/2 sticks unsalted butter, cut into tablespoons, softened

3/4 cup heavy cream

ICING

3 cups sugar

3 tablespoons light corn syrup

1 1/2 cups whole milk

1 stick unsalted butter, softened

1 teaspoon pure vanilla extract

1/2 cup heavy cream

How to Make It

Step 1   Preheat the oven to 350°. Butter three 8-inch cake pans; line the bottoms with parchment paper. Butter the parchment and flour the pans, tapping out the excess.

Step 2   In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk. Beat at low speed until blended, then beat at medium speed until smooth, 1 minute. Beat in the egg white mixture in 3 batches.

Step 3   In another bowl, using an electric mixer, beat the cream until soft peaks form. Stir one-third of the whipped cream into the batter, then fold in the rest. Divide the batter between the pans and smooth the tops. Bake for 25 minutes, until a toothpick inserted in the centers comes out clean. Let the cakes cool on a rack for 10 minutes. Unmold the cakes and peel off the parchment. Invert the cakes and let cool completely.

Step 4   In a saucepan, stir 2 1/2 cups of the sugar with the corn syrup and milk. Cook over moderate heat, stirring until the sugar dissolves. Keep warm.

Step 5   Sprinkle the remaining 1/2 cup of sugar in a deep, heavy saucepan. Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms. Carefully pour the warm milk mixture over the caramel. Cook over moderately high heat, stirring, until the caramel dissolves. Stop stirring and cook until the caramel registers 235° on a candy thermometer. Remove from the heat. Stir in the butter, vanilla and 1/4 cup of the heavy cream. Strain the caramel into the bowl of a standing mixer. Let cool for 15 minutes.

Step 6   Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream, until creamy, about 15 minutes.

Step 7   Set 1 cake layer on a plate. Pour enough icing over the layer to cover the top. Top with a second cake layer and cover it with icing. Add the final cake layer and pour the rest of the icing over the top of the cake, letting it run down the sides. Working quickly, use an offset spatula to spread the icing gently around the cake. Let the cake stand for 2 hours to set the icing before serving.

Notes

Cake Tip This cake is even better the day after it’s made.

Credit: www.foodandwine.com

Ingredients:

1 ⅝ cup flour

7g dry yeast

3g salt

180ml warm milk

45g butter

1 egg

125g shredded cheese

3 tbsp chopped parsley

Softened butter

Egg wash

Directions

Combine flour with salt, make a well in the center and add yeast, salt, milk, butter and egg into it. Whisk to combine all the liquids, then start adding in the flour from the sides.When the dough comes together in lumps, knead it well until smooth, form into a ball, then set aside for 1 hour. Cut the dough into quarters, roll each one into a ball and roll out into a rectangle. Brush two rectangles with butter, add cheese and parsley on top and cover with another two layers of dough.Roll with a rolling pin slightly, then cut into strips. Gather strips by two, sandwiching some more butter in between. Twist each couple of strips as shown in the video. Place on a parchment-lined baking sheet and set aside for 20 minutes. Brush with egg wash and bake at 180C/350F for 25 minutes. Enjoy!!

Credit: Cosmohost

Put Gummy Bears in Plastic Popsicle trays. Top off with Sprite.

I’m guessing you don’t want to fill the tray to the top with Sprite because if I remember right soda expands. So probably 3/4’s of the way to the top with Sprite or you’ll have a fuzzy sticky mess in your freezer.

Freeze until ….. well, frozen and enjoy!

Credit: Cosmohost

Ingredients

SCALE

• 2 (8 ounce) cans of crescent rolls
• 1/4 pound of deli chicken breast, sliced thin
• 1/4 pound of deli ham, sliced thin
• 8 ounces Jarlsberg cheese, shredded

for the Honey Mustard

• 1/4 cup dijon mustard
• 1/4 cup mayonnaise
• 1/4 cup honey
• 1/2 tablespoon white wine vinegar

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Instructions

1. Unroll crescent rolls and top with one layer chicken breast and one layer of ham.  Top with Jarlsberg cheese.
2. Tightly roll each crescent roll, tucking the end underneath.  Place on a parchment-lined baking sheet and bake in a preheated 375°F oven for 12 minutes, until just golden brown.  Let cool for a a couple minutes and then devour!

Credit: 99easyrecipes

Ingredients

• 1 pkg. active dry yeast, 2 ¼ teas.
• ¼ cup warm water, about 100 degrees
• 1 cup milk
• 2 tablespoons butter, softened
• 1 tablespoon butter, melted
• ¼ cup + 1 teaspoon sugar
• 3 ½ -4 ½ cups flour
• 1 teaspoon salt
• 1 egg
• ___Cinnamon Butter Ingredients
• 1 stick butter, softened
• 1 teaspoon cinnamon
• 1 tablespoons honey
• 2 tablespoons powdered sugar

Instructions

1. Heat milk to 180 degrees n a pot on the stove or microwave safe bowl or measuring cup in the microwave.
2. Remove the milk from heat and add the softened butter. Let cool to 120 degrees.
3. Dissolve yeast with 1 teaspoon sugar in the warm water.
4. Let sit for 5 minutes.
5. In a stand mixer bowl add the yeast, milk, sugar, salt and 1 cup flour.
6. Combine with whisk or paddle attachment.
7. Add egg and beat until combined.
8. Add 2 more cups of flour one at a time scraping down the sides and mixing after each addition.
9. Change to dough hook and add flour ½ cup at a time on low speed until dough forms and pulls away from the sides.
10. Knead the dough with the dough hook on medium until the dough is smooth, 3-4 minutes.
11. Grease a large bowl with oil or cooking spray.
12. Lightly dust counter with flour and turn dough out. (Be sure to dust your hands as the dough will be sticky.)
13. Form the dough into a ball and place in greased bowl.
14. Turn over once to oil both sides of the dough. Cover and place in a warm place at least 1 hour or until doubled in size. I put it in the oven with the inside light left on.
15. Turn out on to a well-floured surface. Dust a rolling pin with flour and roll out to ½ inch thick. Using a dough scraper or pizza cutter cut out rectangles of dough about 2×3 inches.
16. Take the rectangles and fold the short edges under, meeting in the middle to make a rounded shape on top.
17. Place on lightly greased cookie sheet; cover and let sit until doubled, about 15 minutes.
18. Preheat oven to 350 degrees F. (Make sure to remove the rolls if you are letting them rise in the oven.)
19. Bake at 350 degrees F until deep golden brown, 11-13 minutes. Remove and brush with melted butter.
20. Serve warm with cinnamon butter.
21. Cinnamon Butter Instructions:
22. Cream together ingredients in medium bowl. Enjoy on warm rolls.

Credit: 99easyrecipes