Garlic Parmesan Bacon Cheeseburger Bombs

 

Ingredients:  

1 lb ground beef  

8 oz cream cheese, softened  

1 cup shredded cheddar cheese  

1/2 cup cooked bacon, crumbled  

1 teaspoon garlic powder  

1/2 teaspoon onion powder  

1/2 teaspoon black pepper  

1/2 teaspoon salt  

1 can refrigerated biscuit dough (8 biscuits)  

1/4 cup grated Parmesan cheese  

2 tablespoons butter, melted  

Chopped fresh parsley (for garnish)  

Directions:  

Preheat the Oven:  

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.

Prepare the Filling:  

In a large mixing bowl, combine the ground beef, cream cheese, shredded cheddar cheese, crumbled bacon, garlic powder, onion powder, black pepper, and salt. Mix until well combined.

Assemble the Bombs:  

Open the can of biscuit dough and separate the biscuits. Flatten each biscuit into a round disc and place about 2 tablespoons of the beef mixture in the center. Fold the edges over the filling and pinch to seal. 

Bake:  

Place the sealed bombs seam-side down on the prepared baking sheet. Brush the tops with melted butter and sprinkle with grated Parmesan cheese. Bake in the preheated oven for 15-20 minutes or until the biscuits are golden brown.

Garnish and Serve:  

Remove from the oven and let them cool slightly. Garnish with chopped fresh parsley before serving. Enjoy your Garlic Parmesan Bacon Cheeseburger Bombs!

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes  

Kcal: 350 kcal per serving | Servings: 8 servings

Enjoy😍

FRUIT COBBLER

 

 

Ingredients:

Non-stick Cooking Spray (like PAM)

Pie Filling (use 1 can for an 8″ x 8″ pan OR 2 cans for a 9″ x 13″ pan)

Jiffy Golden Yellow Cake Mix (use 1 box for an 8″ x 8″ pan OR 2 boxes for a 9″ x 13″ pan)

Butter (1/2 – 3/4 stick)

Sugar

Cinnamon

Directions:

Spray the inside of the baking dish thoroughly with the non-stick cooking spray.

Next, empty Pie Filling into the baking dish and spread evenly.

Sprinkle Golden Yellow Cake Mix over the top of the Pie Filling, spreading evenly. DO NOT add any ingredients to the cake mix – Use it dry.

Cut thin slices (pats) of butter and place them over the entire top of the dry cake mix, with small spaces between.

Sprinkle sugar over the entire top.

Next, sprinkle Ground Cinnamon over the entire top.

Bake in a 350 degree oven for 25-35 minutes. My rule is – when it smells good enough to eat, it is! But, look for a golden brown color.

Allow to cool slightly. Serve warm with a scoop of ice cream (optional). Topping will be crispy…. YUM!

Marry Me Chicken

 

Ingredients:

6 Chicken Thighs 

Use ALL seasonings to your liking 

Onion powder 

Garlic powder 

Cajun seasoning 

Pepper 

Paprika 

Italian herbs 

Olive oil

Sauce 

2 tbsp Butter 

2 Tbsp fresh minced Garlic

1/2cup Chicken broth

1/3 cup Heavy whipping cream

Sun dried Tomatoes 

1 Tbsp White cooking wine 

1/2 cup Fresh Shredded Parmesan or Italian cheese 

Salt 

Pepper 

Italian herbs 

Season & pansear Chicken thighs on both sides w/olive oil in skillet. Transfer to separate Pan. In same skillet start your sauce. Add butter & garlic, cook for about 3 mins. Add chicken broth, sun dried tomatoes and whipping cream. Add seasoning and allow to simmer. Add your cheese while constantly stirring. Pour sauce over chicken and bake in oven for 30-35min on 400 degrees. Serve over Mashed Potatoes ☺️

Fried Cornbread

 

Ingredients:

1 cup cornmeal

1/2 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup buttermilk

1 large egg

2 tbsp melted butter

Oil for frying

Instructions:

Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, baking powder, and salt.

Add Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.

Heat Oil: Heat about 1/4 inch of oil in a skillet over medium heat until hot.

Fry the Cornbread: Drop spoonfuls of batter into the hot oil, flattening slightly with the back of the spoon. Fry until golden brown, about 2-3 minutes per side.

Serve: Drain on paper towels and serve warm. Enjoy with butter or honey if desired!

Brisket-Jalapeno-Cheese Pie

 

Short Description: Delicious pie with beef brisket, jalapenos, pickles, and cheese for a savory delight.

Ingredients:

500 g brisket (beef brisket), chopped

200 ml Maggi Gravy Classic Rich Sauce

100 g pickles, sliced

100 g jalapenos, sliced

150 g Hi-Melt cheese, cubed

500 g puff pastry

Instructions:

Prepare the Brisket: Chop the brisket into small pieces and prepare the sauce (using Maggi Gravy Classic Rich Mix).

Combine Ingredients: Mix the sauce with the chopped brisket, add the pickle slices and jalapeno slices.

Heat Mixture: Warm the mixture in a pan until everything is well combined.

Add Cheese: Stir in the cubed cheese until melted and mixed.

Prepare the Pastry: Roll out the puff pastry and place it into a deep pie dish.

Fill the Pie: Pour the filling into the pastry-lined dish, cover with another layer of pastry, and seal the edges.

Bake: Bake in the oven at 350°F (180°C) until the pastry is golden brown.

Serve: Serve warm and enjoy!

Enjoy your meal!

MOUNDS CAKE

 

Ingredients:

For the Base Layer:

1 cup (2 sticks) unsalted butter, melted

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

For the Coconut Layer:

 

2 cups shredded sweetened coconut

1 can (14 oz) sweetened condensed milk

1 teaspoon vanilla extract

For the Chocolate Topping:

1 cup semi-sweet chocolate chips

1/2 cup heavy cream

Instructions:

Prepare the Base Layer:

Preheat your oven to 350°F (175°C).

Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides for easy

removal.

In a large bowl, whisk together the melted butter and granulated sugar until well combined.

Add the eggs, one at a time, beating well after each addition.

Stir in the vanilla extract.

Sift in the flour, cocoa powder, and salt. Mix until just combined.

Spread the batter evenly in the prepared baking dish.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist

crumbs.

Let the base cool completely.

Prepare the Coconut Layer:

In a medium bowl, mix together the shredded coconut, sweetened condensed milk, and vanilla extract

until well combined.

Spread the coconut mixture evenly over the cooled chocolate base.

Prepare the Chocolate Topping:

In a microwave-safe bowl, combine the chocolate chips and heavy cream.

Microwave in 30-second intervals, stirring after each, until the chocolate is melted and smooth.

Pour the chocolate mixture over the coconut layer and spread it evenly.

Chill and Serve:

Refrigerate the bars for at least 2 hours, or until the chocolate topping is set.

Use the parchment paper overhang to lift the bars out of the baking dish.

Cut into squares and serve.

Balls made of leftover turkey and stuffing

 

Ingredients 

3 cups of stuffing that was not eaten.

2 cups of cooked turkey, shredded or finely chopped.

1/2 cup of cranberry sauce (if desired, for more taste)

1/2 cup of grated mozzarella or cheddar cheese (if desired, for extra creaminess)

1/4 cup of turkey gravy (or chicken broth, if needed to mix)

1/2 cup of regular flour

2 big eggs, whisked

1 cup of breadcrumbs with added seasoning

Oil for frying (vegetable or canola oil are the most suitable options).

Fresh parsley, finely chopp

ed (if desired, for decoration)

Direction 

Get the mixture ready. In a big bowl, mix together the leftover stuffing, shredded turkey, cranberry sauce (if you have it), and shredded cheese. Slowly pour the sauce or broth little by little until the mixture sticks together and is wet enough to keep its form when squeezed. If the mix is not moist enough, put in more gravy. If it's too wet, add more stuffing or breadcrumbs.

Form Balls: With your hands or a cookie scoop, shape the mixture into balls the size of golf balls, pressing firmly to make sure they stay together. Put the shaped balls on a baking sheet covered with parchment paper.

Prepare a dredging station by placing three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Cover each stuffing ball with flour, then dip it in beaten eggs, and finally roll it in breadcrumbs, pressing softly to make them stick.

Cool the stuffing balls: To get the best outcome, put the coated stuffing balls in the refrigerator for 15-20 minutes. This helps them become firmer and keeps them from breaking apart when frying.

Cook the meatballs: In a deep pan or pot, heat around 2 inches of oil over medium heat until it reaches 350°F (175°C). Add the stuffing balls little by little, cooking them until they are golden and crispy all around, which should take about 3-4 minutes. Use a spoon with holes to take out the balls and let them dry on paper towels.

Another way to bake: If you want a lighter choice, you can bake the stuffing in ball form. Heat your oven to 400°F (200°C) and put the balls on a baking sheet that has been greased. Spray them lightly with cooking spray and bake for 20-25 minutes, or until they are golden and hot.

Serve the stuffing balls warm with turkey gravy, cranberry sauce, or your preferred dipping sauce. Add some chopped parsley on top for a fresh flavor.