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Strawberry Bombs are  irresistible desserts perfect for any occasion. This recipe features fresh strawberries stuffed with a creamy mixture of sweet cream cheese and whipped cream, then wrapped in shredded graham crackers for added crunch.

To prepare this dish, start by peeling the fresh strawberries and filling them with a mixture of cream cheese, sugar, and whipped cream. Place the filled strawberries in the fridge for a few hours to allow the filling to set. Then roll the strawberries in shredded graham crackers for a delicious  crunchy topping.

These Strawberry Bombs are easy to make and draw crowds at any gathering. It’s a perfect dessert for a summer party or a sweet snack any time of the year. Serve them as a refreshing and delicious dessert that will delight your guests. Enjoy the irresistibly sweet  taste of these delicious strawberry bombs!

Irresistible Strawberry Bombs!

INGREDIENTS:

300g (2 cups) flour

1 egg

45g (1/4 cup) sugar

a pinch of salt

7g dry yeast

140ml (3/5 cup) warm milk

40g (1/4 cup) softened butter

To decorate:

whipping cream

chopped strawberries

caster sugar

PREPARATION:

– In a medium bowl, combine sugar, baking powder, and milk and stir until dissolved.

– Beat the egg. Add the flour and salt and knead the dough with a spatula. Then continue kneading with your hands until you have an elastic dough.

– Add the softened butter and continue kneading until the butter is well mixed with the dough.

– Form a ball from the dough, cover with a cloth or aluminum foil and leave to rise for an hour.

– Divide the dough into 8 parts and form each into a ball. Cover and leave to rest for 30 minutes.

– Flatten each ball a little and roll it back into a ball. Cover and let rest for another 30 minutes.

– Fry the balls in hot oil over low heat for 2-3 minutes per side.

– Allow to cool slightly and cut in half lengthways like a hamburger bun.

– Garnish half with whipped cream and chopped strawberries, close with the other half, dust with icing sugar and serve.

Have fun!

I love these recipes  we all grew up with, they’re just too good to pass up. Simple and easy! My whole family really likes this recipe. If it were up to you, I would do it every day! Try it, you will love it!To make this recipe you will need the following ingredients:

INGREDIENTS:

1 box

German Chocolate Cake Mix 1 3-ounce package

Vanilla Instant Pudding 3 large eggs

1/3-1/2 cup oil (depending on brand). cake)

1 1/4 cups water (depending on brand of cake)

1 8 ounces softened cream cheese

1 1/2 cups powdered sugar

1 12 ounces frozen whipping cream (not I found 12 ounces and used 9 ounces). )

1 1/2 cups powdered sugar

1 cup chopped pecans (or walnuts)

1  Hershey Jumbo Bar – shredded (custom size)

METHOD:

Batter, custard, eggs and oil & Water according to the directions on the dough package.

Beat until smooth and pour into two 8 inch pans – greased & dusted with flour or sprinkled with something like Bakers Joy (I sprinkle them). Bake at 350 for 35 minutes. Remove

layers and cool.

WITH MIXER (Caution!unless you have a VERY strong hand!) Beat the cream cheese and powdered sugar for 20 minutes. Add

icing sugar and stir until smooth.

Stir in the whipped topping, chopped pecans, and grated Hershey’s bar.

enjoy.

Have you ever tried something so delicious you can barely stand it…and something that you’re even more shocked that you actually made. This is one of those recipes.

Serve these delicious meatloaf muffins with steamed green beans and roasted potato wedges for an at-home version of a blue-plate special.

INGREDIENTS:

1 pound ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup milk
1/4 cup ketchup
1 small onion, finely chopped
1 small carrot, finely grated
1 small celery stalk, finely chopped
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg, beaten

PREPARATION:

Preheat your oven to 425°F (220°C). Grease a standard muffin pan with cooking spray.

In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, milk, ketchup, onion, carrot, celery, garlic, Worcestershire sauce, thyme, oregano, salt, black pepper, and beaten egg. Mix well until all ingredients are evenly incorporated.

Divide the meat mixture evenly among the muffin cups, pressing it down slightly to compact it.

Place the muffin pan in the preheated oven and bake for approximately 15 minutes, or until the meatloaves are cooked through and browned on top.

Remove the pan from the oven and let the meatloaves rest for a few minutes.

Carefully remove the meatloaves from the muffin pan and serve them hot.

Dive into this deliciously moist butter pecan cake topped with a rich coconut pecan sauce!

Ingredients:

For the Cake:

1 box (15 oz) butter pecan cake mix

1 can (16 oz) coconut pecan frosting

4 large eggs

3/4 cup vegetable or canola oil

1 cup milk

1/2 cup chopped pecans

For the Sauce:

1 can (14 oz) sweetened condensed milk

1/4 cup butter

1/2 cup chopped pecans (optional for added crunch)

Instructions:

Preparation: Preheat your oven to 350°F (175°C). Grease a 9×11-inch baking dish and set aside.

Cake Mix: In a large mixing bowl, combine the cake mix, coconut pecan frosting, eggs, oil, and milk. Beat the mixture with an electric mixer until smooth and well-blended.

Pecan Addition: Gently fold in the chopped pecans and transfer the batter to the prepared baking dish.

Baking: Bake the cake in the preheated oven for 30-40 minutes or until a toothpick inserted into the center emerges clean.

Prepare for Drizzle: Once baked, remove the cake from the oven. Using the handle end of a wooden spoon, make holes all over the surface of the cake.

Sauce Creation: In a saucepan, melt butter over medium heat. Add the sweetened condensed milk, blending well. Bring the mixture to a gentle simmer. If desired, stir in additional chopped pecans.

Drench the Cake: Slowly drizzle the warm sauce over the cake, ensuring it seeps into the holes and flows down the sides.

Serve: Let the cake cool down a bit before slicing. Serve and enjoy this pecan delight!

My husband’s favorite dessert is anything chocolate. Although we are committed to a healthy eating lifestyle, we do splurge on holidays. This year for Father’s Day I made my husband a Chocolate Mound Cake, and he said it was the best cake I’ve ever made. I usually like to prepare our food from scratch, but I took the easy way out and used a cake mix. Even though my morning sickness is getting better, it still hits every day, so this momma needed an easy solution. This Chocolate Mound Cake got such rave reviews from my husband and kids I thought I’d share with you.

Ingredients

• 1 cake mix ( white or yellow cake mix )
• ½ cup cocoa
• ½ cup sugar
• 2 cups chocolate chips
• 1 cup chocolate syrup
• 8 oz. tub Cool Whip
• 2 cups Coconut, shredded

How To Make Mounds Cake

1 – Preheat oven to 350 degrees F. Grease 9×13 baking dish. Mix cake according to package; add cocoa and sugar; blend well.

2 – Pour cake mixture into prepared baking dish. Sprinkle 2 cups chocolate chips over top of cake.

3 – Bake for 30 minutes. Remove from oven. Poke holes in cake with meat fork.

4 – Warm chocolate syrup and pour over hot cake. Cover and Cool cake over night.

5 – Mix whipped cream and coconut together for frosting. Spread over cake; chill cake. Ready to serve

Summertime Bliss: Big Boy’s Fresh Strawberry Pie Celebrate the sweet taste of summer with Big Boy’s Fresh Strawberry Pie, a delightful dessert that captures the essence of sun-ripened strawberries in every bite. This classic pie is a burst of freshness, featuring plump, juicy strawberries nestled in a glistening glaze and cradled by a flaky pastry crust. Whether you’re hosting a picnic, barbecue, or simply enjoying a slice on a warm day, this pie is the embodiment of summertime bliss. Get ready to savor the taste of the season with Big Boy’s Fresh Strawberry Pie.

Ingredients

1 frozen pie crust (deep dish if you can find it)
1 1/4 cups water
1 1/4 cups granulated sugar
3 Tbsp cornstarch
3 Tbsp dry strawberry gelatin (like Jello – about 1/2 a 3 oz box)
2 cups sliced strawberries (sliced in half or quarters, depending on size of berries)
whipped cream, for garnish (optional)

Instructions

Prick bottom and sides of frozen pie crust with fork, and bake according to package directions. If you’re worried about the crust puffing up, before baking, place a piece of parchment paper inside the crust and add about a cup of dried beans or rice. Let cool.
To a small sauce pan, add water, sugar, and cornstarch and whisk to combine. Heat over MED heat until boiling, reduce heat a bit and simmer several minutes, until thickened.

Whisk in dry strawberry gelatin and set aside to cool, stirring occasionally.

Wash and slice strawberries, then add to cooled pie crust. Pour strawberry gelatin mixture over strawberries. Refrigerate at least 4 hours, until set.
Serve cold, with whipped cream if desired.

This is a tried and true recipe !! if you want to satisfy your sweet tooth, you cannot go wrong here. This is the way my Mother always made, just give a shot it won’t fail you !

The first time I encountered angel biscuits, I was staying with my friend Jenifer, who was born and raised in the South. Growing up in St. Louis, I thought I knew biscuits, but one bite of my friend’s Southern biscuits, and I knew I had a lot to learn.

A cross between a dinner roll and a flaky biscuit, angel biscuits are easy to make and practically foolproof. So, forget the old myth that only Southerners can make decent biscuits—these biscuits are for everyone!To Make this Recipe You’ Will Need the following ingredients:

Ingredients:

yeast mix
°1/4 c warm water (125 F)
°1 tsp sugar
°1 package (1/4 ounce) quick-rising instant yeast (2¼ teaspoon)
biscuit
°2½ cups all-purpose flour (I prefer white lily flour)
°1/4 cup granulated sugar
°1 teaspoon baking powder
°1/2 teaspoon baking soda
°1 teaspoon salt
°1/4 cup chopped unsalted butter + more for brushing finished biscuits
°1/4 cup butter flavored ghee
°1 cup of milk
°1 tablespoon heavy whipping cream

Directions

First, prove the yeast by adding warm water and sugar to a glass measuring cup or bowl.
Stir in yeast.
Let the yeast set as you move on to the next step.
In a large bowl, sift or mix sugar, flour, baking powder, baking soda, and salt.
Using a pastry cutter, cut the butter and ghee until the mixture resembles small crumbs.
Make a well in the center of the bowl and pour in the yeast and milk mixture, stirring to combine the yeast and milk.
Next, start pushing the flour mixture into the well, until everything is mixed and a dough is formed.
Flour a work surface and turn the dough onto a work surface.
Gently knead the dough to incorporate all the crumbs until you have a mound of soft, fluffy dough.
Fold the dough several times (this will create layers in the finished biscuit).
Roll the dough into a rectangle about 1 inch thick.
Using a 2.5-inch round cookie cutter, cut 8-10 cookies. (Do not twist the cutter, simply go down and pull up)
Place the biscuits in a lightly oiled frying pan, about 12 cm apart. (9 inch pan holds 8 cookies)
Cover the pan with plastic wrap and place it in a very warm, airless place. (I only put mine in the oven with the pilot light on)
Leave it for an hour and then preheat the oven to 400 Fahrenheit.
Remove the plastic wrap and gently wipe the surfaces with a light layer of heavy whipping cream. (This will help with the browning)
Bake for 10-12 minutes. (Check this at the 8 minute mark) Turn the oven over to a low grill during the last minute to make golden surfaces (be sure to watch it frequently while grilling to prevent burning)
Brush them with melted butter as soon as they come out of the oven.

Enjoy !