Vanilla Custard Cream Squares

 

Ingredients:

For the Crust:

1 ½ cups graham cracker crumbs

⅓ cup melted butter

¼ cup granulated sugar

For the Custard:

2 cups whole milk

1 cup heavy cream

¾ cup granulated sugar

5 large egg yolks

2 tsp vanilla extract

3 tbsp cornstarch

For the Whipped Cream:

1 ½ cups heavy cream

¼ cup powdered sugar

1 tsp vanilla extract

Instructions:

Preheat your oven to 350°F (175°C). Line a 9x9 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.

In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture firmly into the bottom of the prepared baking dish. Bake for 10 minutes, then set aside to cool. You can leave half of crushed cookies to add on the top later if you want.

In a medium saucepan, heat the whole milk and heavy cream over medium heat until just simmering. In a separate bowl, whisk together the granulated sugar, egg yolks, vanilla extract, and cornstarch until smooth.

Slowly pour a small amount of the hot milk mixture into the egg mixture, whisking constantly to prevent curdling. Gradually add the rest of the milk mixture while continuing to whisk.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and bubbling, about 5-7 minutes. Remove from heat and let cool slightly.

Pour the custard over the cooled crust and spread it into an even layer. Refrigerate for at least 2 hours, or until the custard is set.

In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Spread the whipped cream over the set custard layer, creating an even, smooth top. Cut into squares for serving.

Optional Garnish:

Add extra crushed cookies to cover the cream or a cooked puff pastry sheet topped with icing sugar Garnish with additional whipped cream or white chocolate shavings if desired. Serve chilled.

Cheesy Sausage Biscuit Bombs

 

Ingredients

• 1 can refrigerated biscuits (8-count, such as Pillsbury Grands)
• 8 cooked breakfast sausage links or patties
• 1 cup shredded cheddar or mozzarella cheese
• 2 tablespoons melted butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley or Italian seasoning
• Optional: maple syrup or country gravy, for serving

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a muffin tin.
2. Flatten each biscuit into a circle about 4 inches wide. Place a sausage and a spoonful of cheese in the center.
3. Fold edges over filling, pinching to seal tightly. Place seam-side down in muffin cups or on the baking sheet.
4. Brush tops with melted butter and sprinkle with garlic powder and parsley.
5. Bake 15–20 minutes until puffed and deeply golden.
6. Serve warm with maple syrup for a sweet twist or creamy country gravy for a hearty breakfast.

Crispy Shrimp and Chive Rice Paper Rolls

 

Ingredients 

Shrimp & Filling
• 1 lb (≈ 450 g) shrimp, peeled and deveined, finely chopped or roughly chopped
• ¾ cup Chinese chives / garlic chives, chopped small (or substitute regular chives or green onion)
• 1 clove garlic, minced
• 1 tbsp fresh ginger, minced (optional)
• 1 tbsp cornstarch (or tapioca starch)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• Pinch salt & pepper
• (Optional) a little white pepper or chili flakes for heat

Rice Paper & Wrapping
• 12‑14 sheets rice paper wrappers (round or square)
• Water (warm) for softening
• (Optional) a thin brush of oil for outer surface

For Cooking
• Neutral oil (vegetable, canola, peanut) for frying or shallow pan‑frying
• Or use small amount of oil + baking sheet (for oven method)

Dipping Sauce
You can serve these rolls with a dipping sauce. Suggestions:
• A simple sauce of lime juice, fish sauce, sugar, garlic, chili (Vietnamese style)
• Sweet chili sauce
• Soy sauce + vinegar + sesame oil + chili
• Sesame paste / tahini variant
• Garlic chile dipping sauce

Yield & Portion Size
This makes approx 12‑14 rolls (depending on wrapper size & how much filling you use). Each roll is a small appetizer portion.

Instructions

Step 1: Prepare the Shrimp Filling
Pat the shrimp dry with paper towels. Chop into small pieces (either finely minced or roughly chopped, depending on texture preference). In a bowl, combine shrimp, chopped chives, garlic, ginger (if using), cornstarch, soy sauce, sesame oil, salt, pepper. Mix well until the mixture is uniform and slightly sticky (the cornstarch helps bind). Let this rest for a few minutes while you prepare wrappers.

Step 2: Soften the Rice Paper
Fill a shallow bowl or pie dish with warm water (not too hot). Take one rice paper sheet and dip it into the water for ~5‑10 seconds (just until it softens and becomes pliable). Be careful not to soak too long, or it will become gummy and tear. Lay the softened sheet flat on a cutting board or clean work surface. If wrappers are large, you may cut them in half or quarters depending on your roll size.

Step 3: Add Filling & Wrap
Place a small spoonful (e.g. 1 tbsp or appropriate for wrapper size) of the shrimp‑chive mixture near one edge (bottom third) of the rice paper. Fold the bottom edge over the filling, then fold the two sides inwards (like an envelope), then roll upward tightly to enclose. The technique is similar to rolling burritos or spring rolls. Make sure edges are sealed. Repeat for all sheets until the filling is used up.

Step 4: Prepare for Crisping
If frying: heat oil in a skillet or pan to medium heat (about 325–350°F / ~160–180 °C). Use enough oil to cover bottom or shallow fry.
If baking / oven method: preheat oven to ~400°F (200 °C). Grease a baking sheet or line with parchment and lightly brush or spray a thin layer of oil.

Step 5A: Frying Method
Once oil is heated, carefully place rolls seam side down in the pan (do not overcrowd). Fry on one side until golden and crisp, about 2‑3 minutes, then gently flip and fry the other side until crisp and golden. Use tongs or spatula carefully. Once done, transfer to a wire rack or paper towel‑lined plate to drain excess oil.

Step 5B: Oven / Bake Method
Place rolls on the prepared baking sheet. Brush lightly with oil on the surface. Bake for about 12‑15 minutes, then optionally broil 1‑2 minutes to crisp top. Flip if needed to crisp all sides. The oven method yields a less oily version, although crispness may be slightly more delicate.

Step 6: Serve & Garnish
Serve the rolls while still hot or warm, paired with your chosen dipping sauce. Garnish with chopped fresh chives, sesame seeds, or cilantro if desired.

Low calories cake for dinner

 

Ingredients:

2 cups (approx. 500 g) plain Greek yogurt

3 medium eggs

½ cup (approx. 60 g) cornstarch

Sweetener (erythritol, honey, or others – quantity may vary)

3 drops of natural vanilla extract

 

Preparation:

Mix all the liquid ingredients in a large bowl: Greek yogurt, eggs, sweetener, and vanilla. Stir until smooth, either by hand or with an electric whisk.

Sift in the cornstarch and gently stir to avoid lumps.

Line a cake pan (18–20 cm in diameter) with lightly greased or moistened baking paper to ensure it sticks well.

Pour the batter into the pan and smooth the surface with a spatula.

Bake in a preheated oven at 180 °C (356 °F) for about 50 minutes, until the surface is lightly golden brown.

Let the cake cool for at least 30 minutes after baking before removing it from the pan and serving.

Cake with 90 calories

Creamy Milk Cake

 

Ingredients

• 4 cups (1 liter) whole milk

• 4 large eggs

• 1 cup granulated sugar

• ½ cup all-purpose flour

• ½ cup melted butter

• 1 tsp vanilla extract

• A pinch of salt

Prep Time and Cooking Time

• Preparation time: 10 minutes

• Cooking time: 50–60 minutes

• Cooling time (optional): 30 minutes

• Total time: Approximately 1 hour 10 minutes

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C).
Lightly grease a medium-sized round or rectangular baking dish with butter or non-stick spray. Set it aside while you prepare the batter.

Step 2: Mix the Batter

In a large mixing bowl, whisk the eggs with the sugar until the mixture is pale and slightly frothy. This step helps give the final cake its smooth texture and rich flavor.

Slowly pour in the melted butter and vanilla extract while continuing to whisk. Now, sift the flour into the bowl and mix until the batter is smooth and lump-free.

Gradually add the milk while whisking to ensure everything incorporates evenly. The final mixture will be quite liquid — don’t worry, this is exactly how it should be!

Step 3: Bake to Perfection

Pour the batter into the greased baking dish. Carefully place the dish in the preheated oven and bake for 50 to 60 minutes, or until the top is golden brown and slightly puffed.

You’ll notice that the cake forms three distinct textures while baking: a custardy base, a creamy middle, and a golden crust on top.

To test for doneness, insert a knife or toothpick in the center. It should come out mostly clean, with a slight creamy residue — that’s the magic of this cake!

Step 4: Cool and Serve

Allow the cake to cool at room temperature for at least 30 minutes. This resting time lets the cake settle and firm up slightly, making it easier to cut into clean slices.

Pillsbury Crescent Roll Taco Bake

 

Ingredients

1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls

1 pound lean (at least 80%) ground beef

¾ cup Old El Paso® Thick 'n Chunky salsa

2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

1 cup shredded Cheddar cheese

Shredded lettuce, as desired

Diced tomato, as desired

Directions

Heat oven to 375 degrees F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.

In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.

Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.

Tips

A 4.5-oz can of Old El Paso(R) chopped green chiles can be added to the meat mixture.

Tips

Serve with additional salsa, sour cream and avocado slices.

Creamy Cheesesteak Fillet Pasta

 

Ingredients:

• 400g penne or fravale pasta

• 350g thinly sliced ​​beef fillet

• 1 large onion, sliced

• Bell peppers, sliced

• 2 cloves garlic, minced

• 1 tbsp butter + 2 tbsp oil

• 1 cup cooking cream

• 1/2 cup beef stock

• 1/2 cup mozzarella cheese

• 1/2 cup cheddar cheese

• Salt, black pepper, paprika, and thyme

• A dash of soy sauce (optional)

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Preparation:

1. Boil the pasta with a pinch of salt and reserve 1 cup of the cooking water.

2. In a hot pan:

• Add the oil and butter and sear the fillet slices over high heat until seared and golden brown.

• Remove and set aside.

3. In the same pan:

• Add the onions and bell peppers and sauté until softened.

• Add the garlic and cook until fragrant.

4. Return the beef to the pan and add:

• Salt, pepper, paprika, thyme, and soy sauce.

5. Add the cream and beef broth, and bring the sauce to a boil.

6. Add the cheddar and mozzarella cheeses and stir until melted and smooth, creating a thick, creamy sauce.

7. Add the pasta and stir until well coated in the sauce.

8. Serve hot… with extra cheese if you like!

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