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classic vanilla bars

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classic vanilla bars

Did you eat the pudding? Egg custard often pops up in our memories of  desserts we’ve eaten. When we started looking for similar foods, we noticed that  custard  is quite similar to  the custard we liked… The name comes from the fact that custard is a delicious dessert that always hits the mark, no matter what it’s called.

Temperatures are rising and you’re wondering how to make ice cream without an ice cream maker? With this recipe for frozen yoghurt bars, I have a solution for you: put the creamy  fruit yoghurt and whipped cream mixture in the freezer and cover it with the fruit muesli. Get delicious and refreshing snack bars for kids!I used Grillon d’Or fruit muesli for this recipe.

  •  + 9 to 12 people
  •  +40 minutes of activity
  •  More than 3 hours of inactivity

 INGREDIENTS:

  • °1 package (16 oz) store-bought puff pastry, 2 sheets, thawed
  • °1 1/2 full cup milk
  • ° 1 1 /2 cup cream
  • ° 1/2 cup water
  • ° 2/3 cup powdered or very fine sugar
  • ° 1/3 cup all-purpose flour
  • ° 1/4 cup (1/2 cube) unsalted butter, diced
  • °6 beaten egg yolk
  • °2 teaspoons vanilla extract
  • °icing sugar to taste

 METHOD:

Preheat the oven to 350° and line two baking trays with baking paper. Then line a 23 x 33 cm baking tin with baking paper, leaving 2-3 cm of space. Inch border on both sides.

Unroll the  puff pastry sheets and place them on a baking tray lined with parchment paper. Carefully prick all of the dough with a fork,  without piercing the bottom.

Optional: Line each sheet of puff pastry with parchment paper, then cover with another baking sheet to act as a weight to keep the puff pastry from puffing up.

Place the  sheets in the oven and bake for 20-22 minutes or until golden brown.Allow to cool completely after removing from the oven.

Optional: Using a serrated knife, trim the edges of the puff pastry to fit  a 9″ x 13″ pan. Place

puff pastry sheet in a medium saucepan, combine milk, heavy cream, butter, vanilla and sugar over medium-high heat and cook until small bubbles form around the edge of the pan before bubbling. Boil. Whisk together the flour and water until smooth, then stir in the hot milk mixture and remove the saucepan from the heat.

Pour some of the hot milk mixture into the beaten  yolks to stiffen them, then, while the pan is  off the heat, beat the yolks into the mixture until well combined.

Place the pan back on the stove and bring to a boil. Cook, stirring constantly, for 30 to 60 seconds or until cream thickens.

Pour the cream over the puff pastry in a 22 x 33 cm pan and then cover with a second sheet of puff pastry. (Cut the edges to match the panel.) Press lightly so that the dough sticks.

Place the pan in the fridge until the cream sets. 3-4 hours.

Ready to serve, dust with icing sugar, cut into slices and serve.

Have fun!

Honey Garlic Pork Chops

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Honey Garlic Pork Chops

This Honey Garlic Pork Chops recipe is so easy, once you make it, you won’t believe it! No marinade required, this recipe is an incredibly quick and delicious way to serve bone-in or boneless pork chops: fried until golden, then boiled and simmered (or grilled) in a honey sauce and the most incredible garlic!

ingredients

 9th 4 pork chops without or without bones
 Salt
 1 teaspoon of garlic powder
 2 tablespoons of olive oil
 6 garlic toes, each chopped
 1/4 cup honey
 1/4 cup water (or chicken broth)
 2 tablespoons rice wine vinegar (or apple cider vinegar or other white vinegar)

INSTRUCTIONS

 Preheat grill(s) to medium-high heat. Just before cooking, season the chops with salt, pepper and garlic powder.
 Heat the oil in a skillet or skillet over medium-high heat until hot.Sear the ribs on both sides until brown and cooked through (about 4-5 minutes per side). Put on a platter; put aside.
 Reduce heat to medium. Melt the butter in the same pan and scrape off any brown bits from the bottom of the pan. Sauté the garlic until fragrant (about 30 seconds).Add honey, water and vinegar. Increase heat to medium and continue cooking until sauce has reduced and slightly thickened, about 3 to 4 minutes, stirring occasionally.
 Return pork to skillet, coat generously with sauce and grill 1-2 minutes, or until edges are lightly charred.
 Garnish with parsley and serve with vegetables, rice, pasta or salad.
NOTES
Baked Pork Chops:
1.Preheat the oven to 200°C (390°F).
2. Fry the spicy chops in a saucepan or hot pan over a medium heat for 2 minutes on each side – until they are crispy.
3.Remove the ribs and prepare the sauce according to the recipe above (Step 3).
4. Pour the sauce over and cook for about 10-15 minutes or until desired doneness is achieved.
5. Heat/grill 2 minutes to get caramel edges!

Black Forest Loaf Cake!

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A Black Forest Loaf Cake is a delightful twist on the classic Black Forest Cake. This recipe combines rich chocolate cake, luscious cherry filling, and whipped cream for a decadent treat. Here’s how you can make a delicious Black Forest Loaf Cake:

Ingredients:

For the Chocolate Cake:

  • 1 and 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 and 1/2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 and 1/4 cups buttermilk

For the Cherry Filling:

  • 2 cups pitted and halved fresh cherries (or canned cherry pie filling)
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1 tablespoon lemon juice

For the Whipped Cream:

  • 1 cup heavy cream, chilled
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

For Garnish (Optional):

  • Chocolate shavings
  • Fresh cherries

Instructions:

1. Preheat Oven and Prepare Loaf Pan:

  • Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

2. Make Chocolate Cake:

  • In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  • In another large bowl, cream together softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  • Pour the batter into the prepared loaf pan and smooth the top.

3. Bake Chocolate Cake:

  • Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

4. Make Cherry Filling:

  • In a saucepan, combine cherries, granulated sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the cherries are softened. Remove from heat and let it cool.

5. Whip the Cream:

  • In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

6. Assemble the Black Forest Loaf Cake:

  • Once the cake is completely cooled, slice it horizontally into two layers.
  • Spread a layer of whipped cream on the bottom half of the cake. Spoon half of the cherry filling over the whipped cream.
  • Place the second cake layer on top and repeat the process with whipped cream and the remaining cherry filling.

7. Garnish (Optional):

  • Garnish the top of the Black Forest Loaf Cake with chocolate shavings and fresh cherries if desired.

8. Chill and Serve:

  • Refrigerate the cake for at least 2 hours to allow the flavors to meld and the whipped cream to set. Slice and serve chilled.

Tips:

  • Chocolate Shavings: Use a vegetable peeler to create chocolate shavings from a chocolate bar for a beautiful garnish.
  • Cherry Variations: If fresh cherries are not in season, you can use canned cherry pie filling as a convenient alternative.
  • Storage: Keep the Black Forest Loaf Cake refrigerated. It can be stored for up to 2-3 days.

This Black Forest Loaf Cake is a delightful combination of moist chocolate cake, sweet cherry filling, and airy whipped cream. Whether served for a special occasion or as a sweet indulgence, this loaf cake is sure to be a hit with chocolate and cherry lovers alike!

Sauerkraut soup

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Sauerkraut soup

 INGREDIENTS:

  • 2 tablespoons sunflower oil
  • 1 large onion, diced
  • 1 medium-sized leek, only the white and light green part, finely chopped
  • 1 medium-sized carrot, chopped, diced
  • 1 medium-sized parsnip, diced
  • 2 large garlic cloves, finely chopped
  • 1/2 teaspoon cumin
  • 1 teaspoon dried marjoram
  • 1 teaspoon Jamaican chili pepper
  • 6-8 juniper berries
  • 2-3 bay leaves
  • 1 pound sauerkraut, drained
  • 3 potatoes, peeled and cut into 2.5 cm cubes (approx. 500 g)
  • 1.5 liters (6 cups) vegetable broth
  • Salt and freshly ground pepper to taste

PREPARATION:

Heat the oil in a large pot or Dutch oven and sauté the onion over medium heat for 2-3 minutes.

Add the leek, carrot and parsnips and continue cooking for 8-10 minutes until the vegetables are soft.

Add the garlic, cumin, marjoram, allspice, juniper berries and bay leaves and continue to fry for 1-2 minutes, stirring occasionally.

Add the sauerkraut and continue cooking for 1 to 2 minutes. Then add a ladle of vegetable broth and cook for 10 minutes.

Add the potatoes and the remaining stock and simmer for 25 minutes  until the potatoes are tender.

Season to taste and serve with rye bread or your favorite crusty bread.

Have fun!

Smoked Ham, Potato And Corn Chowder

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Smoked ham, potato, and corn chowder is a hearty and flavorful soup that’s perfect for chilly days. Here’s how to make it:

Ingredients:

  • 1 cup smoked ham, diced
  • 4 cups potatoes, peeled and diced
  • 1 cup onion, finely chopped
  • 1 cup celery, chopped
  • 1 cup carrots, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 can (15 ounces) creamed corn
  • 1 can (15 ounces) whole kernel corn, drained
  • 2 cups milk
  • 1/2 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 2 tablespoons butter
  • Chopped fresh parsley for garnish (optional)

Instructions:

1. Prep the Ingredients:

a. Dice the smoked ham, potatoes, onions, celery, and carrots.

2. Sauté the Vegetables:

a. In a large pot, melt the butter over medium heat. Add the onions, celery, carrots, and garlic. Sauté until the vegetables are softened.

3. Add Ham and Potatoes:

a. Stir in the diced smoked ham and potatoes. Cook for a few minutes, allowing the flavors to meld.

4. Make a Roux:

a. Sprinkle the flour over the ham and vegetable mixture. Stir to coat and cook for 2-3 minutes to eliminate the raw flour taste.

5. Add Broth and Seasonings:

a. Gradually pour in the chicken broth, stirring continuously to avoid lumps. Add the dried thyme and bay leaf. Season with salt and black pepper to taste.

6. Simmer:

a. Bring the chowder to a simmer and let it cook until the potatoes are tender, usually around 15-20 minutes.

7. Add Corn and Milk:

a. Stir in the creamed corn, drained whole kernel corn, and milk. Continue simmering for an additional 10-15 minutes.

8. Adjust Seasoning:

a. Taste the chowder and adjust the seasoning if needed. Remove the bay leaf.

9. Serve:

a. Ladle the smoked ham, potato, and corn chowder into bowls. Garnish with chopped fresh parsley if desired.

10. Enjoy:

a. Serve the chowder hot and enjoy the comforting flavors of smoked ham, creamy potatoes, and sweet corn.

This Smoked Ham, Potato, and Corn Chowder is a delicious and filling soup that’s perfect for a comforting meal. Enjoy the warmth and rich flavors!

Oreo Lasagna Recipe

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Oreo Lasagna Recipe

Ingredients

1 pack of regular Oreos
6 tablespoons melted butter and softened cream cheese
1 cup powdered sugar
divided 16 oz Cool Whip
1 5.9 oz package of chocolate instant pudding
2 3/4 cups cold milk

Oreo Lasagna Recipe

Instructions

Using a food processor, crush the entire package of cookies. Reserve 1 cup to sprinkle over dessert lasagna when ready.
In a small bowl, mix remaining breadcrumbs with melted butter. Once the butter is distributed, transfer the mixture to a 9-by-13-inch baking dish and press the crumbs into the bottom of the pan.
Using an electric mixer, combine half the Cool Whip, softened cream cheese, and powdered sugar in a large bowl. Spread the mixture over the Oreo dough. Place in the refrigerator while preparing

Cream puffs

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Ingredients

•1 stick butter (8 tablespoons)

•1 cup water

•1 teaspoon vanilla

•4 eggs

•1 cup flour

FAMOUS FILLER +MAMS:

•1 liter cream

• 1 pack (3.4 oz) Instant Custard

• ⅓ cup milk

Cream puffs

Preparation:

Boil butter, water and vanilla.
As you add the flour, stirring constantly, it will come out the sides of the container and form a ball.
It also eliminates the beautiful.
Beat 4 eggs at a time until smooth.
According to T. place on baking trays lined with baking paper
Bake at 200 degrees for approx. 25-30 minutes.
COLD.
Halve, cook or pour the mother filling.
Sprinkle with powdered sugar.
Filling: In a mixer, beat
cream, custard powder, and milk until it thickens like whipped cream!

Welcome!

She Applies Vicks Vaporub On Her Feet Before Bed; When You Know The Reason, You will Do The Same!

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Vicks VapoRub, that familiar mentholated ointment tucked away in medicine cabinets around the world, has long been a go-to remedy for soothing coughs and congestion. However, there’s a surprising and unconventional use that has gained popularity – applying Vicks VapoRub on the feet before bedtime. The intriguing question arises: What’s the reason behind this unconventional bedtime ritual, and why might you consider doing the same?

The Unconventional Practice: Applying Vicks on the Feet

It’s a curious notion – applying a chest rub designed for respiratory relief on the feet instead. Yet, many people swear by the benefits of this unconventional practice, and it has become a bedtime ritual for those seeking not only respiratory comfort but also a good night’s sleep.

The Surprising Reason: Enhanced Absorption and Relaxation

The skin on the feet is unique – it contains some of the largest pores on the body. Proponents of the Vicks-on-the-feet practice believe that applying the ointment to the soles of the feet allows for better absorption of the active ingredients, including menthol, camphor, and eucalyptus oil.

1. Faster Absorption:

  • The skin on the soles of the feet is thicker and less sensitive than other areas of the body, making it an ideal location for the efficient absorption of Vicks VapoRub’s active ingredients. This may lead to a faster and more pronounced effect.

2. Respiratory Comfort:

  • The menthol, camphor, and eucalyptus oil in Vicks VapoRub are known for their respiratory benefits. By applying the ointment to the feet, users may experience a soothing sensation that can alleviate nasal congestion and make breathing more comfortable during the night.

3. Relaxation and Better Sleep:

  • Beyond respiratory benefits, the act of massaging Vicks onto the feet can provide a calming and relaxing effect. The pleasant aroma, combined with the massaging motion, may contribute to a sense of relaxation, potentially promoting better sleep.

How to Apply Vicks VapoRub on the Feet:

  1. Wash and Dry Feet: Start with clean, dry feet to enhance the absorption of Vicks VapoRub.
  2. Apply a Thin Layer: Take a small amount of Vicks and rub it onto the soles of your feet. Focus on the areas with thicker skin, such as the heels and the balls of the feet.
  3. Massage Gently: Spend a few minutes massaging the ointment into your feet. This not only aids absorption but also adds a therapeutic touch.
  4. Cover with Socks: For an added layer of warmth and to prevent the ointment from rubbing off on your sheets, consider wearing a pair of cotton socks after applying Vicks.

Cautions and Considerations:

  • Patch Test: Before incorporating this practice into your routine, it’s advisable to perform a patch test to ensure you don’t have an adverse reaction to the ointment.
  • Consult a Healthcare Professional: If you have any underlying health conditions, allergies, or concerns, consult with a healthcare professional before trying this unconventional use of Vicks VapoRub.

The Bedtime Ritual Continues: A Personal Choice

While the application of Vicks VapoRub on the feet before bedtime may raise eyebrows, it has become a personal choice for many seeking both respiratory relief and a restful night’s sleep. Whether you’re a skeptic or a believer, the unique practice has gained a dedicated following, and the bedtime ritual continues for those who find comfort and relaxation in this unconventional application.

As with any home remedy, individual experiences may vary, and it’s essential to listen to your body and consult with healthcare professionals for personalized advice. The next time you reach for that familiar blue jar of Vicks, you might find yourself contemplating the potential benefits of applying it to your feet – a curious and unexpected twist in the world of home remedies.

Chicken Bacon Spinach Penne

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Chicken Bacon Spinach Penne is a flavorful and satisfying pasta dish that combines the savory goodness of chicken and bacon with the freshness of spinach. The creamy Alfredo sauce ties everything together for a delicious meal. Here’s a simple recipe for Chicken Bacon Spinach Penne:

Ingredients:

  • 8 ounces penne pasta
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 6 slices bacon, cooked and crumbled
  • 2 cups fresh spinach, chopped
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup grated Parmesan cheese
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • Fresh basil or parsley for garnish (optional)

Instructions:

  1. Cook the Pasta:
    • Cook the penne pasta according to the package instructions. Drain and set aside.
  2. Cook Chicken:
    • In a large skillet, cook the chicken pieces over medium-high heat until they are no longer pink in the center. Season with salt and black pepper. Remove from the skillet and set aside.
  3. Prepare Bacon:
    • Cook the bacon until crispy, then crumble it into small pieces. Set aside.
  4. Sauté Garlic and Spinach:
    • In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Add chopped spinach and cook until wilted.
  5. Add Cherry Tomatoes:
    • Add halved cherry tomatoes to the skillet and cook for an additional 2-3 minutes until they start to soften.
  6. Make Alfredo Sauce:
    • Pour in the heavy cream and chicken broth, and bring the mixture to a simmer. Reduce the heat to low, and stir in the grated Parmesan cheese until melted. Add the butter and continue to stir until the sauce is smooth and creamy.
  7. Combine Ingredients:
    • Add the cooked penne pasta, cooked chicken, and crumbled bacon to the skillet. Toss everything together until well combined and heated through.
  8. Adjust Seasoning:
    • Taste and adjust the seasoning with salt and black pepper as needed.
  9. Garnish and Serve:
    • Garnish with fresh basil or parsley if desired. Serve the Chicken Bacon Spinach Penne hot, and enjoy!

Tips:

  • Vegetarian Option: Omit the chicken and bacon for a vegetarian version, or substitute with plant-based alternatives.
  • Cheese Variations: Experiment with different cheeses, such as mozzarella or Asiago, to add a unique twist to the Alfredo sauce.
  • Customize Vegetables: Feel free to add other vegetables like mushrooms, bell peppers, or sun-dried tomatoes for added flavor and color.

This Chicken Bacon Spinach Penne dish offers a perfect balance of flavors and textures, making it a crowd-pleaser for family dinners or gatherings. It’s a versatile recipe that you can easily customize to suit your preferences. Enjoy the delicious combination of chicken, bacon, and spinach in a creamy Alfredo sauce!

ROASTED BRUSSELS PARMESAN GARLIC

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ROASTED BRUSSELS PARMESAN GARLIC

HOW TO MAKE ROASTED BRUSSELS PARMESAN GARLIC
Preparation time: approx. 10-15 minutes.
Cooking time: 25 to 30 minutes.
Total duration: approx. 35 to 45 minutes.
servings: This recipe makes about 4 servings as a side dish or appetizer.
Hello foodies!Welcome to a culinary sensation that takes Brussels sprouts to a whole new level: Baked Brussels Sprouts with Garlic and Parmesan Recipe!
This delicious dish is exceptional, transforming an often-overlooked vegetable into a gastronomic masterpiece. YES!!It’s a symphony of flavors and textures where the strong earthiness of Brussels sprouts meets the richness of garlic, the umami of Parmesan and the fragrant embrace of Italian spices.
This recipe offers a captivating journey from preparation to plate. When you slice, halve and season these mini cabbages, you will be surprised by the tantalizing aroma that fills your kitchen. The Brussels sprouts are coated in a luscious blend of olive oil (or melted butter), creating the perfect base for the herbs and cheese. They are then cooked to perfection in a hot oven, transforming into crispy, caramelized nuggets full of deliciousness.You can make this culinary wonder in just 35-45 minutes, making it perfect for weeknight dinners and special occasions. My God!! This dish not only stimulates your taste buds, but is also a filling and nutritious addition to your meal, rich in vitamins and fiber.
Whether you’re a fan of Brussels sprouts or simply looking for a great way to add this vegetable to your culinary repertoire, this recipe will win you over.Every forkful of roasted Brussels sprouts with garlic and parmesan promises an explosion of flavor, a harmonious combination of roasted depth and cheesy flavor. Get ready to elevate your dining experience with a dish that’s easy to prepare yet packed with flavor. It’s time to fall in love with Brussels sprouts again!

Ingredients:

450 grams of Brussels sprouts, halved, cleaned and rinsed.
3 tablespoons olive oil (you can use melted butter).
Half a teaspoon of kosher salt.
Half a teaspoon of black pepper (ground).
1 teaspoon Italian seasoning.
3 cloves of garlic, chopped.
1/2 cup grated Parmesan, adjust to taste.