Large Batch Cream Dessert Cones

 

🧁 Ingredients

For the cream filling

2 cups heavy whipping cream (cold)

16 oz (450 g) cream cheese, softened

1½ cups powdered sugar

1 tsp vanilla extract

½ cup crushed biscuits (Marie, Graham, or Digestive)

For the cones

24 waffle cones

1½ cups white or milk chocolate, melted (for sealing cones)

Topping (optional)

Extra crushed biscuits

White chocolate drizzle

🔪 Instructions

Seal the cones

Dip the inside rim of each cone in melted chocolate

Let set (this prevents soggy cones)

Make the cream

Beat cream cheese until smooth

Add powdered sugar + vanilla, mix well

In a separate bowl, whip cream to stiff peaks

Fold whipped cream gently into cream cheese

Fold in crushed biscuits

Fill the cones

Pipe or spoon cream into cones in a swirl pattern

Sprinkle crushed biscuits on top

Chill

Refrigerate 30–60 minutes before serving

❄️ Storage

Best eaten same day

Can be refrigerated up to 24 hours

Do not freeze (cones soften)

💡 Flavor Variations

Lemon: add lemon zest + 2 tbsp lemon juice

Chocolate: add cocoa powder or Nutella

Caramel: swirl dulce de leche inside

No-bake cheesecake style: add a squeeze of lemon juice

If you want, I can:

Scale this to 50–100 cones

Make a low-sugar version

Give a kids-favorite flavor combo

Translate it to Arabic or French

Large Batch Savory Egg Muffins

 

🥚 Ingredients

12 large eggs

1½ cups milk or cream (milk = lighter, cream = richer)

2 cups shredded cheese (cheddar, mozzarella, or mix)

1½ cups cooked protein (ham, turkey, chicken, or sausage – diced)

1 cup bell peppers, finely diced

½ cup green onions or parsley, chopped

1 tsp salt

½ tsp black pepper

½ tsp garlic powder

Optional: paprika, Italian seasoning, or chili flakes

🔪 Instructions

Preheat oven to 180°C / 350°F

Grease 2 muffin tins (24 cups) or line with paper liners

In a large bowl, whisk eggs + milk until smooth

Stir in cheese, meat, vegetables, and seasonings

Pour mixture into muffin cups (¾ full)

Bake 20–25 minutes until set and lightly golden

Cool 5 minutes, then remove from pan

❄️ Storage & Meal Prep

Fridge: up to 5 days

Freezer: up to 2 months

Reheat in microwave 30–60 seconds

💡 Variations

Low-carb: skip milk, add extra eggs

Vegetarian: mushrooms, spinach, onions, zucchini

Spicy: jalapeños + pepper jack cheese

If you want, I can:

Make this keto / low-carb

Scale it to 50–100 muffins

Translate it to Arabic or French

Suggest fillings your kids or husband will love

BANG BANG SHRIMP PASTA🔥🔥🔥

 

🔥🍤 BANG BANG SHRIMP PASTA 🍝🔥
Creamy • Spicy • Crispy • Addictive 🤤

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🧄 Ingredients (4 servings)

Pasta

• 300 g pasta (penne, fettuccine, or spaghetti)
• Salt (for boiling water)

Shrimp

• 400 g shrimp, peeled & deveined
• Salt & black pepper
• 1 tsp paprika
• ½ tsp garlic powder
• ½ cup cornstarch (or flour)
• Oil for frying

Bang Bang Sauce

• ½ cup mayonnaise
• ¼ cup sweet chili sauce
• 1–2 tbsp sriracha (adjust heat 🔥)
• 1 tsp honey or sugar
• 1 tsp lemon juice or rice vinegar

Extras

• 2 tbsp butter
• 2 cloves garlic, minced
• ¼ cup pasta water
• Green onions or parsley (for garnish)

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🔥 Instructions

1. Cook the pasta
   Boil pasta in salted water until al dente.
   👉 Save ¼ cup pasta water, then drain.

2. Prepare shrimp
   Season shrimp with salt, pepper, paprika, garlic powder.
   Toss in cornstarch until well coated.

3. Fry shrimp
   Heat oil over medium-high heat.
   Fry shrimp 2–3 minutes per side until golden & crispy.
   Remove and drain on paper towel.

4. Make Bang Bang sauce
   Mix mayonnaise, sweet chili sauce, sriracha, honey, and lemon juice. Set aside.

5. Build the pasta
   In a pan, melt butter.
   Add garlic, sauté 30 seconds.
   Add pasta + reserved pasta water.
   Stir in Bang Bang sauce until creamy.

6. Combine
   Add crispy shrimp, toss gently.

7. Serve HOT
   Garnish with green onions or parsley 🌿

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🔥 Pro Tips

• Extra spicy? Add chili flakes 🌶️
• Cheesy? Add grated parmesan 🧀
• Healthier? Air-fry shrimp at 200°C for 8–10 min

Cheeseburger Lava Cakes Molten Cheese🔥🔥🔥

 

🔥🍔 Cheeseburger Lava Cakes (Molten Cheese!) 🍔🔥

A crazy-delicious twist on burgers—crispy outside, juicy beef inside, and molten cheese lava when you cut it 🤤

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🧀 Ingredients (4 lava cakes)

• 500 g ground beef
• Salt & black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tbsp ketchup
• 1 tsp mustard
• 120 g mozzarella or cheddar (cut into cubes)
• 1 egg
• ½ cup breadcrumbs
• Oil or butter for greasing

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🔥 Instructions

1. Prepare the beef
   In a bowl, mix ground beef with salt, pepper, garlic powder, onion powder, paprika, ketchup, mustard, egg, and breadcrumbs.

2. Shape the lava cakes
   Take a handful of meat, flatten it, place cheese cubes in the center, then seal completely into a ball (very important so cheese doesn’t leak).

3. Chill
   Put them in the fridge for 15–20 minutes to firm up.

4. Cook

   • Oven: Bake at 190°C (375°F) for 18–22 minutes
   • Pan: Cook on medium heat, turning gently until browned and cooked through

5. Rest & Serve
   Let rest 2 minutes, then cut open and enjoy the cheese lava explosion 🧀🔥

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🍟 Serving Ideas

• With fries or potato wedges
• Drizzle burger sauce or BBQ sauce
• Add pickles or caramelized onions on top

If you want: ✅ Air fryer version
✅ Video recipe
✅ Spicy or stuffed bacon version

Just tell me 😋🔥

CORNED BEEF & SWISS CRESCENT BAKE

 

​INGREDIENTS

• ​2 Cans Refrigerated Crescent Roll Dough
• ​1 Pound Thinly Sliced Corned Beef (Deli style)
• ​8-10 Slices Swiss Cheese
• ​1/4 Cup Mayonnaise or Thousand Island Dressing
• ​1/2 Cup Sauerkraut (Optional, drained well)
• ​2 Tablespoons Melted Butter
• ​1 Teaspoon Everything Bagel Seasoning or Dried Dill

​INSTRUCTIONS

​1. PREP: Separate the crescent dough into triangles.

2. LAYER: Spread a little dressing on each piece, then top with a slice of beef and cheese.

3. ROLL: Roll tightly and place side-by-side in a greased baking dish.

4. FINISH: Brush with melted butter and sprinkle with seasoning.

5. BAKE: Bake at 190°C (375°F) for 15-20 minutes until golden brown and bubbly.

​CRISPY BEER-BATTERED FISH

​INGREDIENTS

• ​1 lb White Fish Fillets (Cod, Haddock, or Pollock)
• ​1 Cup All-Purpose Flour (plus extra for dredging)
• ​1 Cup Cold Beer (or Sparkling Water for a non-alcoholic version)
• ​1 Teaspoon Baking Powder
• ​1 Teaspoon Garlic Powder & Paprika
• ​Salt and Black Pepper to taste
• ​Vegetable Oil for frying

​INSTRUCTIONS

​1. DRY THE FISH: Pat the fish fillets completely dry with paper towels. Season with salt and pepper.

2. MAKE BATTER: Whisk flour, baking powder, and spices. Slowly whisk in cold beer until the batter is smooth.

3. COAT: Dredge fish in dry flour, then dip into the batter, letting excess drip off.

4. FRY: Carefully place in hot oil (175°C / 350°F) and fry for 4-5 minutes until deep golden brown.

5. DRAIN: Place on a wire rack or paper towels. Serve immediately with lemon wedges.

CORNED BEEF & SWISS CRESCENT BAKE

 

INGREDIENTS

• ​2 Cans Refrigerated Crescent Roll Dough
• ​1 Pound Thinly Sliced Corned Beef (Deli style)
• ​8-10 Slices Swiss Cheese
• ​1/4 Cup Mayonnaise or Thousand Island Dressing
• ​1/2 Cup Sauerkraut (Optional, drained well)
• ​2 Tablespoons Melted Butter
• ​1 Teaspoon Everything Bagel Seasoning or Dried Dill

​INSTRUCTIONS

​1. PREP THE DOUGH: Unroll the crescent dough and separate it into triangles. If using sheets, cut them into long strips.

​2. LAYER THE FILLING: Spread a small amount of dressing on each piece of dough. Layer a slice of corned beef and a slice of Swiss cheese on the wide end. Add a pinch of sauerkraut if you like.

​3. ROLL IT UP: Roll the dough tightly around the filling, starting from the wide end, and place them side-by-side in a greased baking dish.

​4. ADD TOPPINGS: Brush the tops of the rolls generously with melted butter. Sprinkle with your choice of seasoning (everything bagel seasoning or dried herbs).

​5. BAKE: Place in a preheated oven at 190°C (375°F) for 15-20 minutes, or until the pastry is golden brown and the cheese is melted and bubbly.

​6. SERVE: Let it sit for 5 minutes before serving. It pairs perfectly with extra dipping sauce on the side!

CHEESY POTATO GROUND BEEF ROLL

 

INGREDIENTS

• ​3 Large Potatoes (Peeled and grated)
• ​2 Eggs
• ​2 Cups Shredded Mozzarella Cheese
• ​500g Ground Beef
• ​1 Chopped Onion & 1 Chopped Green Bell Pepper
• ​2 Tablespoons Tomato Paste
• ​Salt, Black Pepper, and Paprika
• ​Fresh Parsley (for garnish)

​INSTRUCTIONS

​1. PREPARE THE BASE: Squeeze all excess water out of the grated potatoes. In a bowl, mix the potatoes with eggs, half of the cheese, salt, and pepper.

​2. BAKE THE BASE: Spread the mixture evenly onto a baking sheet lined with parchment paper. Bake at 200°C (400°F) for about 20-25 minutes until golden and firm.

​3. COOK THE FILLING: While the potatoes bake, sauté the onion and peppers in a pan. Add the ground beef and cook until browned. Stir in tomato paste and spices.

​4. ASSEMBLE: Spread the cooked beef mixture over the baked potato sheet. Sprinkle some cheese and parsley on top.

​5. ROLL IT: Carefully roll the potato sheet tightly (using the parchment paper to help you) into a log shape.

​6. FINAL TOUCH: Top the roll with the remaining mozzarella cheese. Put it back in the oven for 5-10 minutes until the cheese is melted and bubbly.