Slow Cooker Amish Beef and Potato Casserole

 

Ingredients

For the beef mixture:

• 2 pounds 85% lean ground beef
• 1 medium yellow onion diced (about 1 cup)
• 3 large cloves garlic minced
• 1 10.5 ounce can condensed cream of mushroom soup
• 1 cup whole milk
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon Worcestershire sauce

For the potato layers:

• 4 cups about 2-3 large Russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch)
• 1 1/2 cups shredded extra sharp yellow cheddar cheese

For cooking:

• 1 tablespoon olive oil
• 2 tablespoons fresh parsley chopped (for garnish)

Instructions

In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté for 2 minutes until softened and fragrant.
Add the ground beef to the skillet. Cook for 5-7 minutes, breaking up the meat with a wooden spoon as it browns. Cook until no pink remains.
Drain excess fat from the beef mixture. Transfer browned beef mixture to a 6-quart slow cooker.
Add the condensed cream of mushroom soup, milk, salt, pepper and Worcestershire sauce to the slow cooker. Stir well to combine.
Arrange a layer of the sliced potatoes over the beef mixture, overlapping slightly.
Repeat layers with the remaining potatoes and beef mixture.
Cover slow cooker with lid. Cook on Low for 6-7 hours, until potatoes are fork tender.
During the last 30 minutes of cook time, sprinkle the shredded cheddar cheese evenly over the top. Re-cover and continue cooking until cheese is melted.
Serve hot, garnished with chopped parsley if desired. Enjoy!

Cheesy Beef & Veggie Skillet

 

Ingredients

• 1 lb ground beef
• 1 cup canned black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup diced carrots
• 1 cup chopped bell peppers (any color)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 cup water or low-sodium beef broth

Steps

Heat olive oil in a large skillet over medium heat.
Add onion and garlic, cook until soft, about 3 minutes.
Add ground beef, salt, pepper, and smoked paprika. Cook until browned, about 5-7 minutes, breaking it apart.
Stir in diced carrots, bell peppers, corn, and black beans.
Pour in water or beef broth, cover skillet, and simmer for 8-10 minutes until veggies are tender.
Sprinkle shredded cheddar cheese evenly over the top.
Cover skillet and cook for another 2-3 minutes until cheese melts.
Serve warm and enjoy!

Grandma’s Ground Beef Chow Mein Casserole

 

Ingredients

• 1 pound ground beef browned and drained
• 1 10.5 oz can cream of chicken soup
• 1 10.5 oz can cream of mushroom soup
• 1 onion diced
• 1 cup celery chopped
• 8 oz can water chestnuts drained and chopped
• 1 cup uncooked white rice
• 1 1/2 cups water
• 3 tablespoons soy sauce
• 5 oz chow mein noodles

Instructions

Preheat oven to 350°F. Grease a 9×13-inch baking dish.
In a large bowl, mix together cooked ground beef, soups, onion, celery, water chestnuts, rice, water and soy sauce.
Transfer mixture to prepared baking dish. Cover tightly with foil.
Bake for 1 hour 20 minutes until bubbly. Remove foil.
Sprinkle chow mein noodles evenly over the top. Bake uncovered for 10 more minutes.
Let sit for 5 minutes before serving. Enjoy!

Chicken Pot Pie Soup

 

Ingredients

• 3 Tbsp light butter, divided. I use Land o’ Lakes light butter made with canola oil
• 3 cups rotisserie chicken (without skin) or cooked chicken shredded or cubed
• 1 onion, diced
• 4 celery stalks, finely chopped
• 1 cup carrots, finely chopped
• 5 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 1/2 cups small gold or Yukon potatoes, chopped into ½” inch pieces
• 4 cups low sodium chicken broth
• 2 1/2 tsp chicken bouillon
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/4 cup parsley, finely chopped
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1 Tbsp fresh thyme or 1/2 tsp dried thyme
• 1/4 tsp dried sage
• 1 bay leaf
• 2 cups fat free half and half or unsweetened almond milk or skim milk. I use land o lakes fat free half as half for more creaminess
• 2 Tbsp cornstarch
• 1 cup frozen peas, not thawed

How To Make Chicken Pot Pie Soup

Melt 1 Tbsp light butter in a large pot over medium-high heat. Add onions, carrots, and celery and sauté for 3 minutes. Add garlic and sauté 1 minute longer.
Add the additional 2 Tbsp of light butter. Whisk in the flour cooking and cook for 2 minutes stirring continuously.
Slowly add chicken broth while whisking.
Add potatoes, bay leaf, bouillon, salt, pepper, and seasonings.
Simmer until the potatoes are tender; about 15-20 minutes.
Add the cooked chicken and let simmer for another 5 minutes.
Whisk cornstarch with half and half or the milk of your choice until smooth. Stir the cornstarch mixture into the pot.
Bring the soup to a simmer. Add peas and continue stirring frequently and let it simmer for 5-8 minutes or until soup thickens. Remove from heat and discard the bay leaf. Note: the soup will also thicken as it cools.
Garnish with fresh parsley or thyme leaves, if desired.
Serve with homemade or store bought biscuits, for additional points.

Strawberry Shortcake Cheesecake Rolls

 

Ingredients

Filling

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream

Strawberry layer

• 1 cup fresh strawberries, diced
• 2 tablespoons granulated sugar

Crumb layer

• 1 1/2 cups crushed shortbread cookies or graham crackers
• 1/4 cup unsalted butter, melted
• Base and garnish
• 6 large crepes or thin cake layers
• Powdered sugar for dusting

Steps

Beat cream cheese, sugar, and vanilla extract in a mixing bowl until smooth and creamy.
Whip the heavy whipping cream to stiff peaks and gently fold it into the cream cheese mixture.
Combine diced strawberries with sugar and let them sit for 10 minutes until they release juices.
Mix crushed cookies with melted butter until the mixture resembles wet sand.
Layer a crepe with the cream filling, cookie crumbs, and the macerated strawberries. Roll tightly into a sushi-like shape.
Wrap each roll in plastic wrap and refrigerate for at least 1 hour to set.
Slice the chilled rolls into 1-inch pieces and dust with powdered sugar before serving.

Tips
Chill rolls thoroughly before slicing for clean cuts and easier handling.
You can substitute shortbread cookies with graham crackers for the crumb layer.
Required Tools
Electric mixer
Large mixing bowls

Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
Contains dairy (cream cheese, heavy whipping cream, butter)
Contains gluten (shortbread cookies, crepe, or cake layers)

Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
Calories: 310.5
Fats: 20 g
Carbohydrates: 28 g
Proteins: 4.2 g

Red Velvet Cheesecake!

 

Ingredients

• RED VELVET LAYER
• Butter, for cake pan
• Flour, for cake pan
• 1 box red velvet cake mix, plus ingredients called for on the box
• CHEESECAKE LAYER
• 2 8-oz. packages cream cheese, softened
• 2/3 c. sugar
• 2 large eggs
• 1/3 c. sour cream
• 1 tbsp. flour
• 1 tsp. vanilla extract
• 1/4 tsp. kosher salt
• WHIPPED LAYER
• 2 cups heavy cream
• 4 tbsps powdered sugar
• 2 tsp vanilla

Instructions

Red Velvet cake layer:
Preheat oven to 350F
flour one springform 9″ cake pan.
Prepare red velvet cake batter according to box directions. Pour your batter in the prepared cake pan.
Bake for 30 to 32 minutes.
Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even and flat -set aside.
Make the cheesecake layer:
In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes.
Add eggs, one a time, until combined.
Add sour cream, flour, vanilla, and salt and beat until combined.
Pour filling into a SEPARATE 9′ springform pan, use parchment paper to line it then bake until only slightly jiggly in the center, about 1 hour.
Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling on top of the red velvet cake layer. Use a cake leveler again if needed/desired to achieve even layers.
NOTE if you would prefer to bake them together, just bake the cake first in the springform pan, then add the cheesecake layer on top of the baked cake & bake until the cheesecake layer is slightly jiggly- then stick in freezer until completely cooled & firm.
Make whipped frosting:
Add all the ingredients to a mixing bowl.
Using a large balloon whisk, whisk together the ingredients by hand for about five minutes until soft peaks start to form.
You’ll know the whipped cream is ready when the cream has formed soft peaks and holds onto the whisk.
Be careful not to overdo the whisking –
Top the Red Velvet cake with the cheesecake layer carefully.
Then spread the whipped cream over the top of the cheesecake.
Use a decorators pastry tip to create whipped dollops on the edge.
Garnish with red velvet cake crumbs and serve.
ENJOY!

Crispy Roast Pork Belly

 

INGREDIENTS

• 1 pound pork belly
• 3 teaspoons kosher salt
• 1.5 teaspoon freshly cracked black pepper
• 2 teaspoons brown sugar
• 1 tablespoon dried herb mix (dried basil, thyme, rosemary)

PREPARATION

Score skin of pork belly with a sharp knife, taking care to not cut too deeply into the meat. Season with salt, black pepper, sugar, and dried herbs. Set aside.
Line a baking sheet with aluminum foil. Set a wire rack on top of the baking sheet. Place pork belly on top of wire rack.
Preheat oven to 450°F.
Place tray into oven and roast pork belly for 25-30 minutes. Reduce temperature to 325°F. Continue roasting for 20-25 minutes.
Remove from oven and cover with foil. Rest pork belly for 25-30 minutes.
Carve meat and serve.

Even Better Broccoli Salad

 

NGREDIENTS

• 1 cup mayonnaise
• 1/4 cup honey
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon salt
• 6 cups broccoli florets (about 1 1/2 pounds), chopped
• 6 slices bacon, cooked and crumbled
• 1/2 a red onion, finely chopped
• 1 cup cheddar cheese, grated

PREPARATION

Fill a large bowl with ice water and set aside.
Bring a large pot of water to a boil and cook broccoli very briefly, 1-2 minutes, until broccoli is bright green and still crisp.
Drain broccoli and put into bowl of ice water to stop the cooking, then drain again and set aside.
In a large bowl, combine mayonnaise, vinegar, honey and salt and whisk to combine.
Add the broccoli, cheddar cheese, and onions and toss to coat with dressing.
Cover and refrigerate until thoroughly chilled.
Before serving, add bacon crumbles and toss again until everything is thoroughly incorporated. Enjoy!

Easy Sweet And Sour Chicken

 

INGREDIENTS

• 1 ½ pounds chicken breast, pounded to even thickness
• 2 eggs
• 2 tablespoons water
• ½ cup corn starch
• ¼ cup all-purpose flour
• ½ cup crushed pineapple
• 1 chili pepper, seeded and finely diced OR 1 bell pepper, seeded and diced
• ½ yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• ½ cup apple cider vinegar
• 3 tablespoons honey
• ⅓ cup brown sugar
• ¼ cup low-sodium soy sauce
• 3 tablespoons ketchup
• 1 teaspoon red pepper flakes, optional
• 3 tablespoons cooking oil
• 1 tablespoon finely chopped cilantro, garnish

PREPARATION

Whisk honey, brown sugar, apple cider vinegar, ketchup, honey, soy sauce, ginger, garlic, and crushed pineapple in a small bowl and set aside.
Combine corn starch and flour in a large plastic bag. Set aside.
In a shallow dish, beat eggs with 2 tablespoons water. Dredge chicken breasts in the egg mixture. Transfer to the plastic bag and shake until well coated with flour mixture.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken breasts, 4 minutes on each side, until golden brown. Remove from skillet and set aside.
In the same skillet, heat 1 tablespoon oil. Sauté chili pepper (or bell pepper, if using) and onion until softened. Pour in soy sauce mixture and stir until just thickened. Add red pepper flakes, if using, and stir to combine.
Return chicken to skillet and toss with sauce.
Slice into thin strips and serve over top of rice or noodles, spooning extra sauce over top of the chicken to serve.

Italian Meatball Soup

 

INGREDIENTS

• 1 (20 oz) package frozen meatballs
• 1 (24 oz) jar marinara
• 4-5 red or new potatoes, quartered
• 2 carrots, sliced into ½-inch rounds
• 1 cup frozen peas
• 5 cups low-sodium beef broth
• 3 tablespoons garlic, minced
• 1 dried thyme seasoning
• 1 teaspoon crushed red pepper
• 8 oz spaghetti noodles, broken in half
• Fresh thyme, for garnish
• Kosher salt and black pepper, to taste

PREPARATION

In a large stockpot or Dutch oven, heat marinara, beef broth, potatoes, carrots, garlic, dried thyme, and crushed red pepper over medium-high heat until sauce reaches a low boil, about 10 minutes.
Add meatballs to stockpot and cook for 15-20 minutes before adding pasta.
Add pasta and stir. Reduce heat to low, cover and simmer until pasta is fully cooked, about 10-15 minutes.
Just before pasta is done, add frozen peas and continue to simmer until peas are warmed through. Top with fresh thyme sprigs.
To serve, ladle soup into a bowl. Add more salt, to taste. Garnish with fresh cracked black pepper, if desired.

Grilled Cheeseburger Wraps

 

Ingredients:

• 1 lb ground beef
• 1 tablespoon Worcestershire sauce (I used a little more to taste)
• 1 tablespoon ketchup
• 1 teaspoon dried minced onion
• pepper and salt to taste
• 5 flour tortillas (the larger ones)
• shredded cheddar cheese
• sliced tomatoes
• yellow mustard

How to Make It:

Brown ground beef in large skillet and drain. Add Worcestershire sauce, ketchup, dried onion, and salt and pepper to the beef and simmer for 5 minutes. Sprinkle shredded cheese down center of each tortilla. Add a few heaping tablespoons of the beef mixture on top of the cheese. Spread some mustard on top of the beef along with some slices of tomato. Roll up tortilla burrito-style and place wraps on preheated indoor grill (I used my George Foreman).
Grill wraps for about 5 minutes until cheese is melted. Cut on a diagonal and serve immediately!

Mom’s Swedish Meatballs Recipe

 

Ggghh

15 Foods With Almost No Calories and a Ton of Nutrients

 

15 Nutrient Dense Foods

1. Celery
Celery is your classic zero calorie food. Consisting of mostly water, by the time you’re done all that chewing, you’ve probably expended more calories than you’ve consumed. A 100-gram serving contains just 16 calories. Just don’t go overboard with dips or spreads or whatever topping you usually prefer.

2. Broccoli
Broccoli is one of my all time favorite vegetables. In a stir-fry or as a side, I absolutely love it. It’s great because it contains a ton of fiber, helping your digestive system, and even some plant protein. There’s just 34 calories in a 100-gram serving.

3. Apples
At 52 calories per 100 gram serving, apples actually have more calories than most of the foods on this list. But filled with fiber, antioxidants, vitamins, and minerals, they’re more than worth it. Personally, I like to eat one as a snack between lunch and dinner to stop me from turning to something a lot less healthy.

4. Cucumber
Growing up cucumbers were one of the few vegetables I liked to eat. Filled with water, they are great for hydration and are delicious when added to a pitcher of water. At 16 calories per 100-grams, they are extremely low in calories and make an excellent addition to any salad.

5. Oranges
I’m not really a big fan of oranges, but their health benefits are undeniable. Filled with vitamin C, oranges come in at just 47 calories per 100 gram serving, far fewer than many other fruits.

6. Cabbage
Cabbage has been known to help fight cancer and heart disease. It can also help you lose weight, coming in at just 25 calories per 100 grams. I absolutely love cabbage soup and it’s a great soup to love because it’s so filling and has so few calories.

7. Cauliflower
Cauliflower has anti-inflammatory properties and can help your heart and digestive system. It contains just 25 calories in a 100 gram serving and can be used to make delicious pizza crusts. You may even burn more calories preparing it than you will eating it.

8. Asparagus
Grilled asparagus in the summertime is one of my favorite side dishes. It’s filling but doesn’t have many calories, just 20 in a 100-gram serving.

9. Kale
Kale is one of the most nutrient dense foods around. For just 49 calories you get a ton of fiber, vitamins, minerals, phytonutrients, and protein. You can try making kale chips, put it in a salad, or I even regularly eat it in wraps.

10. Mushrooms
Pretty much all kinds of mushrooms are low in calories. Chanterelles have just 38 calories in a 100-gram serving, portabellas just 22. Put them in a sauce, a sauté, or even make them into a burger, they add nothing but earthy flavor and nutrients.

11. Carrots
Carrots aren’t just good for your eyesight. They also have anti-inflammatory properties, are a natural diuretic, and can help stabilize your blood sugar levels. All that for just 41 calories per 100-gram serving.

12. Brussels Sprouts
Brussels sprouts are a cruciferous vegetable, like broccoli, cabbage, and cauliflower, and so have many of the same benefits, including being low in calories (just 43 per 100 grams). But they aren’t everyone’s favorite vegetable. My sister absolutely despises them.

13. Watermelon
Watermelon is another summertime favorite of mine. So sweet and juicy – who would’ve guessed that it is so low in calories? With just 30 in a 100-gram serving and containing loads of beneficial antioxidants, it really is a guilt-free treat. It’s even been known to boost your metabolism. Just be sure not to overindulge – something I’m definitely guilty of on occasion.

14. Zucchini
Zucchini has just 17 calories in a 100-gram serving. I love it in a stir-fry or a pasta sauce, but you can use it in a ton of different ways, even in bread.

15. Onions
Onions are the starting point for a lot of different recipes. When I don’t know what I’m doing in the kitchen, I always start with frying some onions in a pan to get some flavor going. It’s nice to know that I’m not adding many calories, just 40 per 100 grams. They also contain beneficial flavonoids.

Some other nutrient dense foods include beets, lemons, tomatoes, grapefruit, and turnips.

 

INGREDIENTS

• 6-8 chicken thighs (boneless, preferred)
• 2 (10.75 oz.) cans condensed cream of cheddar soup
• 1 (10.75 oz.) can condensed cream of herbed chicken
• 3 cups cooked white or brown rice
• 1 1/2 cups milk (whole or 2%)
• 1 cup sharp cheddar cheese, grated
• 5 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/4 teaspoon red pepper flakes
• Kosher salt and freshly ground pepper, to taste
• Bacon bits, garnish, optional

PREPARATION

Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
In a large bowl, combine cheddar and herbed chicken soups and whole milk and whisk until combined, then whisk in garlic, onion powder, paprika and red pepper flakes. Optional: stir in cheddar cheese if you don’t want to top the casserole with it later.
Spread cooked rice out on the bottom of greased baking dish, then top with chicken thighs. Season liberally with salt and pepper.
Pour soup mixture over chicken and rice, making sure everything is evenly coated, then top with cheddar cheese (if you didn’t already stir it into sauce) or bacon bits, if using.
Place baking dish in oven and bake for 45-50 minutes, or until chicken is cooked through.
Remove from oven and serve hot.

Recipe adapted from South Your Mouth

Frosted Buttermilk Apple Cake Loaf

 

INGREDIENTS

• 2 apples, peeled and diced
• 1 cup flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ cup buttermilk + 2 tablespoons, divided
• 1 large egg
• ⅔ cup sugar
• 2 teaspoons vanilla, divided
• ½ stick unsalted butter, room temperature
• 1 cup powdered sugar

PREPARATION

Preheat oven to 350°F. Coat a 8×4-inch loaf pan with cooking spray. Set aside.
Whisk flour, baking powder, baking soda, salt and cinnamon together in an large bowl. In a separate bowl, beat butter and sugar for 2 minutes or until pale in color and just fluffy. Add 1 teaspoon vanilla and egg and beat until well mixed. Add ⅓ flour mixture to wet ingredients and mix until just combined. Add ½ buttermilk and beat until incorporated. Add ⅓ of flour mixture and remaining buttermilk, slowly mixing until combined. Beat in last ⅓ of flour mixture until batter is mixed. Gently fold in diced apples until well combined.
Pour batter into prepared loaf pan. Bake for 45-60 minutes or until a cake tester inserted into middle of loaf comes out clean.
Cool directly in pan for 10 minutes then carefully remove loaf from pan to finish cooling on a wire rack.
Once cake has completely cooled, mix powdered sugar, 1 teaspoon vanilla, and slowly add buttermilk until frosting reaches desired consistency. Drizzle frosting over cooled cake. Slice to serve.
Recipe adapted from Pinch My Salt

BEST BREAKFAST CASSEROLE EVER

 

INGREDIENTS:

• 1 lb. sausage {I used Jimmy Dean’s- HOT}
• 1 can crescent rolls
• 2 cups cheddar cheese, shredded
• 4 eggs, beaten
• 3/4 cup milk
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 small yellow onion, chopped
• 1 green or red bell pepper, chopped

INSTRUCTIONS:

Preheat oven to 375. Brown sausage & drain. {Daddy suggests adding the onion & bell pepper to the sausage while it’s browning…he doesn’t like crunchy veggies in his food} Spray a 9×13 with PAM & line with can of crescents.
Layer sausage on top of crescent and if you didn’t add the onion & pepper to the sausage before, layer it on top now!

Lemon Butter Cake

 

Ingredients

¾ cup sugar

½ cup butter (1 stick), melted

1 egg

1 ½ teaspoons vanilla

2 lemons, zested

Juice of 1 lemon

1 ¼ cup flour

1 teaspoon baking powder

¼ teaspoon salt

Cream Layer

1 (8 oz) package cream cheese, softened

2 ½ cups powdered sugar

1 egg

1 lemon, zested

Preparation

Preheat oven to 350 degrees F and grease a 9-inch cake pan or pie dish.

In a large bowl, cream the butter and sugar until smooth. Add in the egg, vanilla, lemon zest, and lemon juice.

In a small bowl, sift together the flour, baking powder, and salt, then slowly incorporate the dry ingredients into the wet until just combined.

Transfer batter to the prepared cake pan and set aside.

For the cream layer: In a medium bowl, beat the cream cheese until smooth. Slowly, add in powdered sugar until fully combined.

Add eggs and lemon zest and mix until smooth.

Top batter with the cream and spread into an even layer covering the top.

Bake for 38-40 minutes or until just starting to brown on top.

Allow cake to fully cool before slicing. Dust top with powdered sugar if desired.

Amish Peanut Butter Cream Pie: A Creamy, Sweet Delight

 Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Peanut Butter Cream Filling:

3/4 cup creamy peanut butter

1/2 cup powdered sugar

1 cup heavy cream

1/4 cup granulated sugar

1 teaspoon vanilla extract

For the Whipped Cream Topping:

1 1/2 cups heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

For the Peanut Butter Crumbles:

1/2 cup powdered sugar

1/4 cup creamy peanut butter

Directions

Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes, until lightly golden. Remove from the oven and let cool completely.

Make the Peanut Butter Cream Filling: In a large mixing bowl, beat the peanut butter and powdered sugar together until smooth. In a separate bowl, whip the heavy cream, granulated sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined and smooth.

Prepare the Peanut Butter Crumbles: In a small bowl, mix the powdered sugar and peanut butter together until crumbly. Set aside.

Assemble the Pie: Pour the peanut butter cream filling into the cooled crust, spreading it out evenly. Sprinkle the peanut butter crumbles over the filling.

Add the Whipped Cream Topping: In a clean bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the top of the pie, covering the filling and crumbles completely.

Chill the Pie: Refrigerate the pie for at least 4 hours, or until fully set. For best results, chill overnight.

Serve: Once the pie is set, slice and serve. Garnish with additional peanut butter crumbles if desired.

How to Prepare

Making Amish Peanut Butter Cream Pie is straightforward and well worth the effort. The key to achieving the perfect texture lies in properly whipping the cream and gently folding it into the peanut butter mixture to create a light, airy filling. The graham cracker crust adds a delightful crunch, while the peanut butter crumbles bring a sweet and slightly salty contrast to the creamy filling. This pie is best made ahead of time, allowing it to chill and set overnight in the refrigerator, which makes it an excellent dessert for entertaining. The final result is a rich, creamy pie with layers of flavor and texture that are sure to impress.

Preparation Time

Active Preparation Time: 25 minutes

Chilling Time: 4 hours (or overnight)

Total Time: 4 hours 25 minutes

Serves 8-10 people.

Lemon Rhubarb Loaf with Glaze

 

Ingredients

To whip up your Lemon Rhubarb Loaf with Glaze, gather the following ingredients:

1/2 cup butter, softened

1 cup sugar

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 eggs

1/4 cup lemon juice

Zest of 1 lemon

1 cup rhubarb, chopped (optional for rhubarb flavor)

For the glaze:

1 cup powdered sugar

2-3 tablespoons lemon juice

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C) and greasing a loaf pan.

Cream the Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add Eggs: Beat in the eggs one at a time, ensuring they are fully incorporated.

Mix in Flavors: Add the lemon juice and lemon zest to the mixture, stirring until well combined.

Combine Dry Ingredients: In another bowl, whisk the flour, baking powder, and baking soda.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!

Incorporate Rhubarb: Fold in the chopped rhubarb, ensuring it’s evenly distributed.

Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Once baked, let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack.

Make the Glaze: In a small bowl, whisk the powdered sugar with lemon juice until smooth. Drizzle over the cooled loaf.

What to Serve Lemon Rhubarb Loaf with Glaze

Pair your Lemon Rhubarb Loaf with Glaze with a refreshing cup of herbal tea or a chilled glass of lemonade for a delightful experience! It’s also fantastic alongside a scoop of vanilla ice cream or a dollop of whipped cream on top of each slice. Feel free to serve it for breakfast, brunch, or as a sweet afternoon snack — it’s versatile enough for any moment!

Chocolate Cake

 

INGREDIENTS

2 cups all-purpose flour

2 cups of granulated sugar

3/4 cup Dutch-processed cocoa powder, sifted

2 teaspoons of baking soda

1 teaspoon baking powder

1 teaspoon salt

1/2 cup vegetable oil

1 cup of yoghurt at room temperature

1 cup hot water

2 large eggs, room temperature

2 teaspoons vanilla

Swiss chocolate

Butter meringue cream:

5 large egg whites

1 12 cups granulated sugar

1 1/2 cups unsalted butter, at room temperature

8 oz good quality dark chocolate, chopped, melted and cooled

INSTRUCTIONS

Chocolate cake:

Preheat oven to 350°F, grease 8 round baking pans and sprinkle with cocoa powder. Line bottoms with parchment.

Placing all dry ingredients in bowl of a stand blender fitted with paddle attachment. Stir and in a medium bowl, whisk all wet ingredients (slowly pour hot water so eggs don’t set).

Adding wet ingredients to dry & mix on medium heat for 2-3 minutes. The mix will be very thin. For evenness in prepared pans.

Bake for 45 minutes or until cake tester comes out completely clean, cool 10 minutes in pans, then flip onto wire rack to cool completely.

Swiss Chocolate Buttercream:

Placing egg whites and sugar in bowl of a stand blender, & beat to mixed.

Or registering 160°F on a candy thermometer, place bowl on your stand mixer and whisk on medium high until meringue is stiff and cool (bowl no longer warm to the touch (about 5-10 minutes)). Switch to the barrier racket. Slowly adding butter cubes and blend to smooth.

Adding cool chocolate and beat to smooth. Assembly: Place a layer of cake on a plate or plate. top with approx. 1 c of buttercream & spreading evenly.

Put the second layer on top and spread a thin layer of crumbs on the cake. Leave to cool for 20 minutes, then put a cup of frosting on top and serve.

ENJOY !!