Mexican Tortilla Pinwheels: A Tasty and Easy Appetizer

 

Ingredients

4 large flour tortillas

8 oz cream cheese, softened

½ cup salsa (drain excess liquid)

1 cup shredded cheddar cheese (or Mexican blend)

¼ cup black beans, drained and rinsed

¼ cup corn (optional)

¼ cup sliced black olives (optional)

2 tbsp chopped green onions

2 tbsp chopped cilantro

1 tsp taco seasoning

Jalapeño slices (optional, for extra heat)

Directions

Prepare the filling: In a large bowl, mix together the softened cream cheese, salsa, shredded cheese, black beans, corn (if using), olives, green onions, cilantro, and taco seasoning. Stir until everything is well combined.

Assemble the pinwheels: Lay out one tortilla on a flat surface and spread a generous layer of the filling mixture evenly across the tortilla, leaving a ½-inch border around the edges.

Roll the tortilla: Starting from one end, tightly roll the tortilla into a log shape.

Chill the rolls: Repeat with the remaining tortillas and filling. Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour to firm up.

Slice into pinwheels: Once chilled, remove the plastic wrap and use a sharp knife to slice each rolled tortilla into 1-inch pieces.

Serve: Arrange the pinwheels on a platter and serve chilled or at room temperature. Add jalapeño slices on top for a spicy kick if desired.

Miracle Frosting: The Perfect Fluffy Topping for Any Dessert

 

Ingredients

1 cup granulated sugar

1/3 cup all-purpose flour

1 cup whole milk

1 cup unsalted butter, softened

1 teaspoon vanilla extract

Pinch of salt

Directions

Step 1: Prepare the Base

Mix Dry Ingredients:

In a medium saucepan, whisk together the granulated sugar and flour.

Add Milk:

Gradually whisk in the milk until the mixture is smooth and lump-free.

Step 2: Cook the Base

Cook:

Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil. This will take about 5-7 minutes.

Cool:

Once thickened, remove the saucepan from heat and let the mixture cool to room temperature. To speed up the cooling process, you can place the saucepan in a shallow ice water bath, stirring occasionally.

Step 3: Whip the Frosting

Cream Butter:

In a large mixing bowl, beat the softened butter until creamy and fluffy, about 2-3 minutes.

Combine:

Gradually add the cooled milk mixture to the butter, beating on medium speed. The frosting should start to come together and become fluffy.

Add Flavor:

Mix in the vanilla extract and a pinch of salt. Continue beating until the frosting is light and fluffy, about 5 minutes.

Step 4: Frost Your Dessert

Frost:

Use the Miracle Frosting to frost cakes, cupcakes, or any other dessert. It spreads easily and holds its shape well, making it perfect for piping decorations.

Asian Chicken Cranberry Salad: A Refreshing and Flavorful Delight

 

Ingredients

For the Salad:

2 cups cooked and shredded chicken breast

4 cups mixed salad greens (such as spinach, arugula, and romaine)

1 cup shredded red cabbage

1 cup julienned carrots

1/2 cup sliced cucumbers

1/2 cup dried cranberries

1/4 cup sliced almonds (optional)

2 green onions, sliced

2 tablespoons sesame seeds

For the Dressing:

1/4 cup rice vinegar

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon honey

1 tablespoon grated fresh ginger

1 clove garlic, minced

1 teaspoon sriracha (optional, for a bit of heat)

Salt and pepper to taste

Directions

Prepare the Chicken:

If not already cooked, season the chicken breasts with salt and pepper. Cook in a skillet over medium heat until fully cooked, about 6-7 minutes per side. Let cool, then shred the chicken into bite-sized pieces.

Assemble the Salad:

In a large bowl, combine the mixed salad greens, shredded red cabbage, julienned carrots, and sliced cucumbers. Toss to mix evenly.

Add the Chicken and Cranberries:

Add the shredded chicken and dried cranberries to the salad. Sprinkle with sliced almonds, green onions, and sesame seeds.

Make the Dressing:

In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, and sriracha (if using). Season with salt and pepper to taste.

Dress the Salad:

Pour the dressing over the salad and toss well to coat all the ingredients evenly.

Serve:

Divide the salad into individual bowls or serve it in a large serving dish. Enjoy immediately.

Irresistible Chocolate Mani

 Ingredients:

320 g of chocolate pieces 250 g of white chocolate pieces

320 g of chocolate pieces 250 g of white chocolate pieces

200 g dark chocolate

80 g of peanut butter

350 g of peanuts without salt

350 g of salted peanuts.

Instructions:

Put the pieces of chocolate, white chocolate, dark chocolate, and peanut butter in a pan.

Cook over low heat for 15-20 minutes, stirring occasionally.

When everything is melted, remove from heat and let cool for 5 minutes.

Pineapple Coconut Dream Cake

 

Ingredients

For the Cake:

3 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup unsalted butter, room temperature

1/2 cup granulated sugar

5 large eggs

2 teaspoons vanilla extract

1 cup coconut milk

1 cup crushed pineapple, drained

1 cup shredded coconut

1/2 cup pineapple chunks (for garnish)

1/2 cup toasted coconut flakes (for garnish)

For the Cream Cheese Frosting:

1 cup (8 oz) cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure the cakes don’t stick during baking. For extra security, line the bottom of each pan with parchment paper.

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Sifting the ingredients ensures they’re well combined and free of clumps, contributing to a light and fluffy cake texture.

Cream the Butter and Sugar

In a large bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes. This process is crucial for incorporating air into the batter, which helps the cake rise properly.

Add the Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. This helps prevent curdling and ensures the batter stays smooth. Stir in the vanilla extract.

Alternate Wet and Dry Ingredients

Gradually add the flour mixture to the butter mixture, alternating with the coconut milk. Start and end with the flour mixture, mixing until just combined to avoid overmixing.

Fold in Pineapple and Coconut

Gently fold in the drained crushed pineapple and shredded coconut using a spatula. Be careful not to overmix, as this could make the cake dense.

Bake the Cake

Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.

Prepare the Cream Cheese Frosting

While the cakes are cooling, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and beat until fluffy. Mix in the vanilla extract. If the frosting is too thick, add a tablespoon of milk or cream to achieve the desired consistency.

Assemble the Cake

Place one cooled cake layer on a serving plate and spread a layer of frosting over the top. Add the second layer and repeat. Top with the third layer and frost the top and sides of the cake evenly.

Garnish

Sprinkle toasted coconut flakes on top and around the edges of the cake. Garnish with pineapple chunks arranged as desired for a decorative and flavorful finishing touch.

Air Fryer Cracker Barrel Chicken Tenderloins: Crispy, Juicy, and Delicious

 

Ingredients

1 pound chicken tenderloins

1/2 cup Italian dressing

1/4 cup honey

1 tablespoon lemon juice

1 teaspoon salt

1/2 teaspoon black pepper

Cooking spray

Directions

In a large bowl, combine the Italian dressing, honey, lemon juice, salt, and black pepper. Mix well to create the marinade.

Add the chicken tenderloins to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

Preheat your air fryer to 400°F (200°C).

Remove the chicken from the marinade and let any excess drip off.

Lightly spray the air fryer basket with cooking spray. Place the chicken tenderloins in a single layer in the basket.

Air fry the chicken for 10-12 minutes, flipping halfway through, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).

Serve the chicken tenderloins hot with your favorite dipping sauce or sides.

AIR FRYER CHICKEN WINGS

 

INGRÉDIENTS 

2 pounds chicken wings recommend party pack**

1 tablespoon olive oil

Rub

½ teaspoon sea salt

¼ teaspoon ground black pepper

½ teaspoon garlic powder

½ teaspoon smoked paprika

⅛ teaspoon chilli powder

½ teaspoon onion powder

INSTRUCTIONS :

Prepare the air fryer and preheat to 182 degrees C or 360 degrees F.

Add all the ingredients for the rub in a small mixing bowl. Stir until well combined.

Use paper towels to pat dry the chicken wings.

Add the chicken wings inside a resealable bag as well as oil. Shake the bag until the chicken wings are well coated with the oil.

Arrange the chicken wings into the preheated air fryer.

Cook for about 10 minutes on each side.

Adjust the heat to 390 degrees F and cook for 6 more minutes or until done.

Serve hot and Enjoy !