Garlic Butter Steak Bites & Creamy Parmesan Shells

 

Perfect choice 😋 — Garlic Butter Steak Bites with Creamy Parmesan Shells is a rich, comforting meal with juicy steak bites and pasta coated in a silky Parmesan sauce. Here’s how to make it:

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🥩 Garlic Butter Steak Bites

Ingredients:

• 1 lb (450 g) sirloin or ribeye steak, cut into 1-inch cubes
• 1 tbsp olive oil
• 3 tbsp butter
• 4 cloves garlic, minced
• Salt and black pepper, to taste
• 1 tsp paprika (optional)
• 1 tbsp chopped parsley (for garnish)

Instructions:

1. Prep the steak: Pat steak cubes dry. Season with salt, pepper, and paprika.
2. Sear: Heat olive oil in a large skillet over high heat. Add steak bites in a single layer. Sear 2–3 minutes per side until browned and cooked to your liking. Remove and set aside.
3. Make garlic butter: Lower heat to medium. Add butter and garlic. Cook for 30 seconds until fragrant.
4. Combine: Return steak bites to the skillet, toss in the garlic butter, sprinkle with parsley, and serve warm.

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🧀 Creamy Parmesan Shells

Ingredients:

• 8 oz (225 g) medium pasta shells
• 2 tbsp butter
• 2 cloves garlic, minced
• 1½ cups heavy cream (or half-and-half)
• ¾ cup freshly grated Parmesan cheese
• Salt and pepper, to taste
• Optional: pinch of nutmeg or crushed red pepper for extra flavor

Instructions:

1. Cook pasta: Boil shells in salted water according to package directions. Drain and set aside.
2. Make sauce: In a saucepan, melt butter over medium heat. Add garlic and cook 30 seconds. Pour in cream and simmer for 2–3 minutes.
3. Add cheese: Stir in Parmesan until melted and smooth. Season with salt, pepper, and (optional) nutmeg.
4. Combine: Add cooked shells to the sauce, stirring until well coated and creamy.

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🍽️ To Serve

Plate a scoop of creamy Parmesan shells and top with the garlic butter steak bites. Spoon extra garlic butter from the pan over the steak and pasta for extra flavor. Garnish with parsley or extra Parmesan.

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Would you like me to make a large-print or photo-style version of this recipe (like a recipe card image)?

Recipe for fluffy Japanese pancakes

 

Here’s a recipe for fluffy Japanese pancakes (soufflé pancakes)—light, jiggly, and cloud-like! 🍰✨

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🥞 Ingredients (makes 3–4 pancakes)

• 2 large eggs (separate yolks & whites)
• 2 tbsp (25 g) sugar
• 2 tbsp (30 ml) milk
• ¼ cup (30 g) all-purpose flour (sifted)
• ½ tsp baking powder
• ¼ tsp vanilla extract (optional)
• ¼ tsp cream of tartar or a few drops of lemon juice (helps stabilize egg whites)
• Butter or oil (for greasing pan)
• Powdered sugar, berries, or syrup for serving

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👩‍🍳 Instructions

1. Prepare Batter:

   • In a bowl, whisk egg yolks, sugar (half), milk, and vanilla until smooth.
   • Sift in flour + baking powder, whisk gently until no lumps.

2. Whip Egg Whites:

   • In a clean bowl, beat egg whites with cream of tartar until foamy.
   • Gradually add remaining sugar, beating until glossy stiff peaks form.

3. Combine:

   • Gently fold whipped egg whites into yolk batter in 3 additions. Do not overmix; keep airy.

4. Cook Pancakes:

   • Heat a nonstick pan over low heat. Lightly grease.
   • Spoon batter into round, tall mounds (use ring molds or stack with spoons).
   • Cover with a lid and cook 4–5 min. Carefully flip, cover again, and cook 3–4 min until puffed and cooked through.

5. Serve:

   • Dust with powdered sugar and top with syrup, whipped cream, or fresh fruit.

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⚡ Tip: For extra height, pile more batter on top halfway through cooking before flipping!

Would you like me to also share a baking powder–free version (relying only on whipped egg whites for lift, more authentic but trickier)?

Ravioli with Tomatoes, Asparagus, Garlic & Herbs 🍅🌿

 

Here’s a light and flavorful recipe for Ravioli with Tomatoes, Asparagus, Garlic & Herbs 🍅🌿 — fresh, simple, and ready in under 30 minutes:

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📝 Ingredients (4 servings)

• 1 (9–12 oz) package cheese or spinach ravioli (fresh or frozen)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 pint cherry tomatoes, halved (or 2 medium tomatoes, diced)
• 1 bunch asparagus, trimmed & cut into 2-inch pieces
• ½ tsp red pepper flakes (optional)
• Salt & black pepper, to taste
• 2 tbsp fresh basil, chopped (or parsley)
• 2 tbsp Parmesan cheese, grated (plus more for topping)
• 1 tbsp butter (optional, for richness)

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👩‍🍳 Instructions

1. Cook ravioli

   • Boil ravioli in salted water according to package directions.
   • Reserve ½ cup pasta water, then drain.

2. Cook veggies

   • Heat olive oil in a large skillet over medium heat.
   • Add garlic and cook until fragrant (30 sec).
   • Add asparagus and sauté 3–4 minutes until tender-crisp.
   • Stir in tomatoes, red pepper flakes, salt, and pepper. Cook until tomatoes soften and release juices (3–4 minutes).

3. Combine

   • Add drained ravioli to skillet with veggies.
   • Toss gently, adding reserved pasta water as needed for a light sauce.
   • Stir in butter (if using), Parmesan, and fresh herbs.

4. Serve

   • Plate ravioli with extra Parmesan and herbs on top.
   • Drizzle with a little more olive oil if desired.

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👉 Do you want me to make this recipe light and fresh (Mediterranean style) or a little creamier (with a touch of cream or ricotta in the sauce)?

Steak Cheese Quesadillas on Blackstone

 

Here’s a solid way to make Steak Cheese Quesadillas on a Blackstone griddle — melty, cheesy, and full of flavor:

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Ingredients

• 1 lb steak (ribeye, flank, or sirloin works well), thinly sliced
• 1 tbsp oil or butter
• 1 small onion, sliced
• 1 bell pepper, sliced (optional)
• 1 tsp garlic powder
• Salt & pepper (to taste)
• 1 tsp taco seasoning (optional for extra flavor)
• 4 large flour tortillas
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• Sour cream, salsa, or guacamole (for serving)

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Instructions

1. Preheat the Blackstone
   Set to medium-high heat (around 375–400°F). Oil lightly.

2. Cook the Steak

   • Add steak slices to the griddle.
   • Season with salt, pepper, garlic powder, and taco seasoning if using.
   • Cook 3–4 minutes, flipping occasionally, until browned but still juicy.
   • Remove from heat and set aside.

3. Cook Veggies

   • On the same griddle, add onions (and peppers if using).
   • Cook until softened and slightly caramelized.

4. Assemble Quesadillas

   • Lay down a tortilla, sprinkle cheese on half.
   • Add steak and veggies over the cheese.
   • Sprinkle more cheese, then fold tortilla in half.

5. Grill the Quesadillas

   • Lightly butter/oil the griddle.
   • Cook quesadillas 2–3 minutes per side until golden brown and cheese is melted.
   • Press down gently with a spatula for even crispiness.

6. Serve
   Slice into wedges and serve hot with sour cream, salsa, or guacamole.

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👉 Do you want me to give you a Philly cheesesteak-style twist (with provolone & no taco seasoning) or more of a Tex-Mex quesadilla style with seasoning and peppers?

Egg Rolls with Philly Cheesesteak Flavor

 

Got it 👍 You’re looking for Philly Cheesesteak Egg Rolls – crispy on the outside, cheesy and beefy inside. Here’s a recipe that hits all the right flavors:

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🥢 Ingredients (12 rolls):

• 1 lb (450g) thinly sliced steak (ribeye or sirloin works best)
• 1 small onion, diced
• 1 green bell pepper, diced
• 1 cup mushrooms, chopped (optional)
• 8–10 slices provolone or 1 ½ cups shredded mozzarella/cheddar blend
• 12 egg roll wrappers
• 2 tbsp olive oil or butter
• Salt & black pepper, to taste
• Oil for frying (vegetable or canola)

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👩‍🍳 Instructions:

1. Cook the filling:

   • Heat oil/butter in a skillet over medium heat.
   • Add steak, season with salt and pepper, and cook until browned.
   • Remove steak, chop it finely.
   • In the same pan, sauté onion, peppers, and mushrooms until soft.
   • Mix veggies with chopped steak and let cool slightly.

2. Assemble egg rolls:

   • Lay out an egg roll wrapper with one corner facing you (like a diamond).
   • Add 2–3 tbsp of filling in the center.
   • Place half a slice of provolone (or a sprinkle of shredded cheese) on top.
   • Fold the bottom corner over the filling, then sides in, and roll tightly.
   • Seal edges with a little water.

3. Cook until crispy:

   • Deep fry method: Heat oil to 175°C (350°F). Fry egg rolls in batches 3–4 minutes until golden brown.
   • Air fryer method: Spray with oil and cook at 190°C (375°F) for 8–10 minutes, turning once.
   • Oven method: Brush with oil, bake at 200°C (400°F) for 15–18 minutes until crisp.

4. Serve:

   • Let cool slightly before eating (filling will be hot!).
   • Best with cheese sauce or garlic aioli for dipping.

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✨ These are perfect as a game-day snack or party appetizer.

Do you want me to also give you a keto/low-carb version (using cheese wraps or almond tortillas instead of egg roll wrappers)?

• 
  

 

Got it ✅ Here’s the recipe for that refreshing Cucumber Tomato Onion Salad in large print so it’s easy to read:

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🥗 CUCUMBER TOMATO ONION SALAD

INGREDIENTS:

• 2 large cucumbers (sliced)
• 3 medium tomatoes (chopped)
• 1 medium onion (thinly sliced)
• 3 tbsp olive oil
• 2 tbsp vinegar or lemon juice
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• 1 tsp dried oregano (optional)

INSTRUCTIONS:

1. In a large bowl, combine cucumbers, tomatoes, and onions.
2. In a small bowl, whisk olive oil, vinegar (or lemon juice), salt, pepper, and oregano.
3. Pour the dressing over the vegetables.
4. Toss gently to coat everything well.
5. Chill in the fridge for 15–20 minutes before serving.

✨ Light, crunchy, and super refreshing!

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Would you like me to also make a printable version (PDF) so you can keep it handy in the kitchen?

Here’s the recipe in English for the Custard Tart

 

Here’s the recipe in English for the Custard Tart 🍮:

Ingredients:

• 1 pie crust (store-bought or homemade)
• 500 ml (2 cups) milk
• 4 egg yolks
• 100 g (½ cup) sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• Pinch of nutmeg or cinnamon (for topping)

Instructions:

1. Prepare the crust:

   • Roll out the pie crust in a tart pan, prick with a fork, cover with parchment paper and pie weights (or beans).
   • Bake at 180°C (350°F) for about 15 minutes until lightly golden.

2. Make the custard:

   • Heat the milk with vanilla until just about to boil.
   • In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
   • Slowly pour the hot milk into the egg mixture while whisking. Return the mixture to the pan and cook over low heat, stirring, until thickened.

3. Assemble:

   • Pour the custard into the baked crust.
   • Sprinkle with nutmeg or cinnamon.

4. Bake again:

   • Bake at 160°C (320°F) for about 25 minutes, until the custard is set.

5. Serve:

   • Let it cool, slice, and enjoy!

👉 Do you want me to give you a quick US cups version (no grams/ml) so it’s easier to follow if you’re using cup measurements?

Tuna Salad Recipe

 

Ingredients

• 4 (5 ounce) cans tuna, drained
• 1 cup (239 g) mayonnaise
• 2 teaspoons celery salt
• 1 shallot, finely diced
• 2 tablespoons dill pickle, finely diced
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 head romaine lettuce
• 1 medium tomato, sliced
• 12 croissants

Instructions
In a medium bowl, combine tuna, mayonnaise, celery, salt, shallot, pickle, lemon juice, garlic, salt, and pepper.
Lay a piece of bread on your plate (or slice a croissant) and top with lettuce, tuna mixture, and then a slice of tomato.
Serve Immediately.

Old Fashioned Amish Bread

 

INGREDIENTS:

• 2 C. hot tap water, 120 degrees
• 2/3 C. sugar
• 1 1/2 T. instant yeast (active will work as well, I only use SAF-instant yeast when I bake)
• 1/4 C. vegetable oil
• 6 C. all purpose flour
• 1 1/2 tsp. salt

HOW TO MAKE IT:

Pour the water in the bowl of a stand mixer fitted with a dough hook. Add the sugar and the yeast, allow to proof for 5 minutes.

Add the vegetable oil, 3 C. of the flour and the salt.

Begin to mix on low speed to combine then gradually add in the remaining flour and mix until the dough forms and begins to leave the side of the bowl.
Turn out onto a floured work surface and knead for 1 minute.
Place the dough in a greased bowl and cover with a warm damp towel.
Allow to rise for 1 hour.
Punch down the dough and turn back out onto the floured surface.
Knead a couple of times and divide the dough in half.
Roll the dough into a 9″ rectangle and then roll up the dough as you would a jellyroll.
Place seam side down in a well greased 9×5 loaf pan.
Repeat with remaining dough.
Cover with a clean dish towel and allow to rise for 40 minutes.
Bake the loaves in a 350 degree oven for 25 minutes.
Remove and brush with melted butter, allowing the loaves to cool in the pans for 10 minutes before turning out onto a cooling rack.

THE BEST DIP IN THE WORLD

 

Ingredients:

• 8 ounces cream cheese, softened
• 2 cups sour cream (I used light)
• 1 1/2 cups shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• 1/2 cup sliced green onion

Instructions:
Preheat oven to 400 F.
Combine softened cream cheese, sour cream, cheddar cheese, bacon and green onion. Spoon mixture into a 1-quart baking dish and bake for 25-30 minutes, or until cheese is bubbling and hot.
Serve with bread slices, crackers, or veggies.

Apple Pudding Cake

 

INGREDIENTS

• 1/3 cup Butter
• 1 tbsp Sugar
• 1 Egg
• 1.5 oz Yogurt
• 1 tbsp molasses
• 1 1/2 tsp Baking powder
• 1 cup plus 2 tbsp Flour
• 1 tbsp cornstarch
• 1 tsp Ground cinnamon
• 2 small Apples

PREPARATION

Cream butter until light and fluffy, then whisk in sugar until pale in color.
Pour molasses in a bowl, beat in 2 eggs. Heat the bowl over low heat to melt. Remove from heat. Add in yogurt and mix well.
Pour egg mixture into butter mixture in a few additions.
Combine and sift flour and baking powder. Add into egg mixture. Cut apples into slices or cubes. Toss them with ground cinnamon and cornstarch. Fold in the apples into the batter.
Bake at 485F for first 15 minutes, then lower temperature to 375F for another 15-20 minutes.

Copycat KFC Chicken Recipe Is The Stuff!

 

Ingredients

• 1 teaspoon Morton salt
• 1/2 teaspoon black pepper
• 2 pounds of chicken (legs, thighs, breast – whatever preferred)
• 1/2 teaspoon McCormick garlic salt
• 1/2 teaspoon chili powder, or to taste
• 1/2 teaspoon ground sage
• 1/2 tablespoon onion salt
• 1/2 tablespoon onion powder
• 1/2 teaspoon dry mustard
• 1/2 teaspoon basil, oregano, thyme, each
• 1/2 teaspoon all spice
• 2 cups Gold Medal flour
• 3 eggs
• 1 cup or 2 cups of water
• 3/4 cup Argo cornstarch
• 1/2 teaspoon marjoram
• 1/2 tablespoon paprika

Instructions

Preheat oven to 300 degrees F.
Mix all spice ingredients together with the flour and cornstarch, set aside in large bowl. Beat eggs into water in separate bowl.
Place chicken pieces in an egg mixture just long enough to get saturated (add more water if necessary). Drain, then coat each piece in the flour mixture.
Deep fry in hot oil until golden brown. Finish off the chicken by baking it for about 1 hour, or until juices run clear.

Mama Seward’s Strawberry Cake Recipe

 

Ingredients
CAKE

• 1 box white cake mix
• 1 box strawberry gelatin (small box)
• 1 c oil
• 1/2 c milk
• 4 eggs
• 1 c mashed sweetened strawberries (not drained)

FROSTING

• 1 stick butter, softened
• 1 lb box of powdered sugar
• 1/2 c mashed strawberries, drained

Directions
1. CAKE: Mix all cake ingredients together and pour into a 9×11 inch pan. (You can layer in 2 smaller pans if you’d prefer.) Do not fill to the top of the pan, or batter will bake up too tall.
2. Bake at 350 for 35-40 minutes.
3. FROSTING: Mix together frosting ingredients. (It’s very important that strawberries are drained.) If too thick keep adding strawberries until it is the right consistency.
Last Step: Don’t forget to share!

Filet Mignons With Pepper Cream Sauce

 

Ingredients

• 1/4 cup coarsely crushed black peppercorns
• 4 (6 ounce) 1 1/2 inch thick filet mignon steaks
• salt to taste
• 1 tablespoon butter
• 1 teaspoon olive oil
• 1/3 cup beef broth
• 1 cup heavy cream

Directions
Prep 10 m Cook 15 m Ready In 25 m
Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it’s reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.

Cake «Tropical paradise»

 

Ingredients:

Dough:

• 1 glass of water
• 150 gr. margarine
• 0.5 tsp salt
• 2 cups of flour
• 6 eggs.

Cream:

• 1l of milk
• 1 glass of sugar (I have 250 grams)
• 1 egg
• 300 gr of butter
• 1 bag of vanillin
• 2 tbsp. cognac
• 4 tablespoons flour with a slide + a little milk for mixing (about half a cup)
• Any fruit for filling and decorating (I have kiwi, bananas, peaches and oranges) and jelly for cakes (2 sachets)

Preparation:

1 stack. water boil with 150 g of margarine and 0.5 tsp. salt, brew 2 stacks. flour, cool a bit and drive one egg at a time. On two sheets of parchment, draw a pencil according to the size of the dish you plan to serve, the outline. It must be filled with cells 3×3 cm, one straight, another obliquely. the amount of dough is calculated for the thickness of the contour of 3-3.5 mm and the size of the cake is about 35×25 cm. The point: on the sheet of parchment draw the size of the cake, lubricate with oil. The dough is placed in a confectionery bag and squeezed out a contour with a thickness of 3 mm (thicker is not necessary!);), then start to fill the middle — make cells 3×3 cm, no more !; Bake in the oven at 180 degrees. until the golden color, 20-25 minutes. At this time, you do exactly such a preparation, but the cells are already made diagonally. It is necessary 4 cakes, 2 straight, 2 oblique.
Cream brewed custard. boil a liter of milk with a glass of sugar, and pour in there constantly stirring the whipped mixture from the
flour, milk and eggs. Wait until it thickens. As it cools down, mix a softened butter with vanillin and cognac with a mixer.
We collect the cake:
on the serving dish lay out the first cake and fill the voids between the bars with sliced ​​fruit, smear the cream. Next, everything in order: Korzh-fruit-cream. Top the cake with a cream without fruit, spread on it finely chopped slices of any fruit and pour the jelly for cakes. leave to soak for a night in the refrigerator.

Banana ice cream with chocolate

 

Ingredients:

 500 ml. cream 33-35%;
 100 gr. + — sugar;
 5 eggs (yolks only);
 3 large bananas;
 150 gr. walnuts;
 100 gr. chocolate

Preparation:

1. Yolks to grind with sugar with a mixer, 1-2 minutes.
2. Add the cream and whip a little more — so that the ingredients are well combined.
3. Pour the mass into a bowl / pan and put in a water bath. Cook for 10-15 minutes, stirring regularly with a spatula and not letting the mixture boil. If it gets very hot — remove the bowl from the water bath for 30 seconds, or pour a couple of spoons of cold milk / cream into the cream. Remove from heat and place a bowl of egg-creamy mass in cold water. Cool for a couple of minutes, stirring. Add the pieces of bananas and whip again (in principle until smooth, but leaving small pieces).
4. Stir in the nuts (large chop, pre-dry / fry) and chocolate (also large enough pieces). Pour into container, suitable for freezing, and send to the freezer until ready. A couple of times I advise you to mix ice cream.

Very tender, tasty Cupcakes «Tiramisu»

 

You will need:
Dough:

•  200 g sugar (100 g of brown, 100 g of normal)
•  165 g of butter at room temperature,
•  4 eggs,
•  260 g flour
•  1 teaspoon of baking powder,
•  2 tbsp instant coffee good, the cast 4 tablespoons of boiling water,
•  80 g ricotta,
•  1 teaspoon of vanilla extract.

Cream:

•  500 grams of mascarpone,
•  100 g of cream 33%
•  4 tbsp icing sugar,
•  1 tablespoon coffee liqueur.

Syrup:

•  250 g of sugar,
•  160 ml of water,
•  2 tbsp instant coffee.

Cupcakes «Tiramisu».

How to cook:

1. Heat oven to 180 degrees. Cake pan put cuffs.
Beat sugar and butter until fluffy. Continuing whisking on low speed add the eggs one at a time 2 and then 130 g of flour mixed with baking powder and 2 tablespoons of coffee (pre-filled in 4 tablespoons of boiling water). Whisk and add 2 eggs, then the remaining 130 grams of flour, vanilla and coffee. At the end stir in the ricotta.

2. Place the dough with a spoon for ice cream filling 2/3, on the cuff. Bake for about 45 minutes until tender. Wooden skewer after piercing is to go clean and dry. Cool.

3. Prepare the syrup and cream cakes until cool. Mix sugar with water and coffee, bring to a boil and cook for 3 minutes. Cool to room temperature.

4. The cream: whisk or spatula rub cream with mascarpone and icing, add the liqueur.

5. In the cooled cupcakes cut tops. Both halves impregnate syrup. With a pastry bag to put the cream on the lower first half, then decorate the top. Sprinkle with cocoa.

Homemade Krispy Kremes

 

Ingredients

• 3 tablespoons milk
• 3 tablespoons boiling water
• 1 teaspoon dry active yeast
• 8 ounces all-purpose flour ( a little under 2 cups, I recommend you measure and weigh. See my note above)
• 1 1/2 ounces sugar ( about 3 tablespoons)
• 1 egg
• 1 ounce butter, cold to room temperature
• 1 dash salt
• oil
• Glaze
• 1/3 cup butter
• 2 cups confectioners’ sugar
• 1 1/2 teaspoons vanilla
• 4 tablespoons hot water ( or as needed)

Directions

In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375°F.
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Instant Pot Pot Roast

 

Ingredients

• 2 teaspoons seasoning salt (I use Lawry’s)
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 3 lb beef chuck roast Or another, cut in half
• 1 tablespoon canola oil
• 1 cup low sodium beef broth
• 1 tablespoon tomato paste
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1.5 lb Little Potatoes
• 3 large carrots peeled and cut into thick slices
  OPTIONAL: corn starch to thicken juices

Instructions

In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.
Turn Instant Pot to saute. When it reads “hot”, add the oil and sear roast on all sides. To do this, place the roast in the pot and do not move for 2-3 minutes. When you flip it, it should release from the pan easily.
To the Instant Pot add broth, tomato paste, vinegar and Worcestershire sauce — if there are brown bits stuck to the bottom from the meat, give them a scrape and they should release easily. Stir to combine.
Put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 55-65*** minutes, depending how large your pieces are. (65 minutes to be safe)
When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes before turning the valve to venting and opening the lid.
Add the Little Potatoes and carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes.
When the cook time is over, let pressure release naturally for 10 minutes before moving the valve to venting, releasing remaining pressure and opening the lid.
Remove beef from the Instant Pot and slice or pull as desired. Serve with potatoes and carrots.
OPTIONAL: If desired, combine equal parts corn starch and water, stir into the remaining juices and turn the Instant Pot to saute. Whisk continuously until juices are thickened and serve with pot roast.

Domestic Goddess Cake

 

Ingredients

CAKE:

• 18 1/4 oz white or yellow cake mix
• 2 c melted butter pecan ice cream (measure melted not frozen)
• 3 large eggs

FILLING:

• 8 oz neufchatal cream cheese, softened (light cream cheese)
• 1/2 c powdered sugar
• 1 tsp vanilla extract

BANANA FOSTER FILLING:

• 1/2 c packed light brown sugar
• 3 Tbsp butter (no substitutions)
• 1 1/2 c finely chopped firm right bananas (about 2 large)
• 1/4 c pecans, chopped
• 1/2 tsp rum extract
• 1/4 tsp ground cinnamon

CARAMEL FROSTING:

• 1 c butter, room temp.
• 3 1/2 c powdered sugar
  1/3 c packed brown sugar
• 1 1/2 tsp water
• 1 tsp vanilla extract

OPTIONAL:

• 1 c heavy whipping cream
• 2 Tbsp granulated sugar
• pecans, chopped

Directions

1. Preheat oven to 350 degrees F. Spray to round cake pans with nonstick spray. Set aside.
2. For Cake: In a mixing bowl, combine cake mix, melted ice cream and eggs on medium speed for 3 minutes. Pour into prepared pans. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Do NOT over bake! Remove and allow to cool completely. Trim and level cakes as necessary.
3. For Filling: In a separate mixing bowl, beat cream cheese, powdered sugar and vanilla until smooth and creamy. Spread over top of bottom cake layer. (I prefer a thin layer but use as much as you like.) Now prepare frosting before the Banana Foster filling. You may wish to also prepare whipped cream topping and place in fridge until needed.
Domestic Goddess Cake
4. Caramel Frosting: In a mixing bowl, cream margarine (or butter) using a mixer. Slowly add in powdered sugar a little at a time until smooth and creamy. In a small separate bowl, microwave brown sugar and water 30-60 seconds, stirring once, just until the sugar is dissolved and mixture is bubbling. (You don’t want it gritty!) Let stand for a few minutes to cool. Pour into margarine mixture and beat on high speed. Beat in vanilla until all ingredients are well incorporated and smooth. Set aside.
5. Whipped Topping: (if desired) Preferably in a chilled mixing bowl with chilled beaters, beat whipping cream and sugar until stiff peaks form. Refrigerate until needed.
6. Banana Foster Filling: Melt butter in skillet over med-high heat. Stir in brown sugar. Add remaining ingredients and continue to stir until caramelized and sugar is well dissolved. Cool slightly. Pour half the mixture over cream cheese on bottom cake layer. Place top cake layer onto the banana filling on bottom layer and press lightly to set.
7. Frost with caramel frosting in two layers. (The crumb layer and the presentation layer.) Carefully pour remaining banana mixture on top of cake. Pipe whipped cream around top edge. If desired, press chopped pecans to sides of cake. Serve immediately.
Last Step: Don’t forget to share!