Social Items

Showing posts with label tasty. Show all posts
Showing posts with label tasty. Show all posts

 

STRAWBERRY TRIFLE WITH CREME


INGREDIENTS:

  • For the cake cubes:
    • 1 pound cake, cubed
  • For the macerated strawberries:
    • 2 pounds fresh strawberries, hulled and quartered
    • 1/2 cup sugar
  • For the custard:
    • 3 cups milk
    • 1 (3.4 ounce) package instant vanilla pudding mix
  • For the whipped cream:
    • 2 cups heavy whipping cream
    • 1/4 cup powdered sugar
  • For garnish:
    • Fresh strawberries, sliced
    • Mint sprigs

INSTRUCTIONS:

  1. Make the cake cubes: In a large bowl, gently toss the cubed pound cake with enough sherry or brandy to coat, if desired. Set aside.

  2. Make the macerated strawberries: In a large bowl, combine the quartered strawberries and sugar. Toss gently to coat. Let sit for at least 15 minutes, or up to 1 hour, to allow the strawberries to release their juices.

  3. Make the custard: In a medium saucepan, whisk together the milk and pudding mix. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from the heat and whisk in the vanilla extract. Let cool completely.

  4. Make the whipped cream: In a large bowl, whisk the heavy cream until stiff peaks form. Gradually whisk in the powdered sugar until combined.

  5. Assemble the trifle: In a large trifle bowl or glass serving dish, arrange half of the cake cubes in an even layer. Top with half of the macerated strawberries, spreading them evenly. Spread half of the cooled custard over the strawberries.

  6. Repeat the layers, ending with a layer of whipped cream.

  7. Garnish with additional sliced strawberries and mint sprigs, if desired.

  8. Refrigerate for at least 2 hours before serving.

TIPS:

  • For a richer flavor, use homemade custard instead of instant pudding mix.
  • If you don't have sherry or brandy, you can use orange juice or water instead.
  • To make a more colorful trifle, add a layer of blueberries or raspberries between the strawberries and custard.

CUP OF STRAWBERRY TRIFLE WITH CREME

VARIATIONS:

  • Chocolate trifle: Replace the pound cake with chocolate sponge cake or chocolate cookies. Use chocolate pudding mix for the custard and top with chocolate shavings or curls.

  • Boozy trifle: Add a splash of liqueur, such as brandy, sherry, or Cointreau, to the macerated strawberries. For a non-alcoholic option, use orange juice or apple cider instead.

  • Fruit trifle: Replace the strawberries with other seasonal fruits, such as peaches, raspberries, or blueberries. Adjust the sugar to taste, depending on the sweetness of the fruit.

  • Nut trifle: Add a layer of chopped nuts, such as pecans, walnuts, or almonds, between the strawberries and custard.

BENEFITS:

  • Strawberries are a good source of vitamin C, an antioxidant that helps boost the immune system.

  • Custard is a good source of protein and calcium, which are important for building and maintaining strong bones and teeth.

  • Whipped cream is a good source of fat, which helps the body absorb vitamins A, D, E, and K.

  • Strawberries are a good source of fiber, which helps keep the digestive system healthy.

  • Trifle is a naturally sweet dessert, so it can be a healthy indulgence in moderation.

NUTRITION VALUE:

A serving of strawberry trifle (approximately 1 cup) contains approximately:

  • Calories: 350
  • Fat: 15 grams
  • Cholesterol: 50 milligrams
  • Sodium: 250 milligrams
  • Carbohydrates: 45 grams
  • Sugar: 25 grams
  • Fiber: 3 grams
  • Protein: 5 grams
  • Vitamin C: 100% of the Daily Value (DV)
  • Calcium: 10% of the DV

CUP OF STRAWBERRY TRIFLE WITH CREME
Please note that these are just estimates and the actual nutrition value of your trifle will vary depending on the ingredients and preparation methods you use.


Enjoy! 😋😋 

STRAWBERRY TRIFLE RECIPE

 


INGREDIENTS:

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Vegetable oil for frying
  • Powdered sugar for dusting

INSTRUCTIONS:

  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk together the milk, egg, and vanilla extract.
  3. Add the wet ingredients to the dry ingredients and whisk until just combined. Be careful not to overmix, as this will make the funnel cakes tough.
  4. Heat the oil in a large pot or Dutch oven over medium-high heat to 375 degrees F (190 degrees C).
  5. Pour the batter into a funnel or squeeze bottle.
  6. Hold the funnel or squeeze bottle over the hot oil and drizzle the batter in a spiral motion to form a funnel cake.
  7. Fry the funnel cake for 1-2 minutes per side, or until golden brown and crispy.
  8. Remove the funnel cake from the oil and drain on a paper towel-lined plate.
  9. Dust the funnel cake with powdered sugar and serve immediately.

TIPS:

  • For a thinner batter, add more milk. For a thicker batter, add more flour.
  • To prevent the batter from sticking to the funnel, dip the funnel in hot oil before each use.
  • If the oil is too hot, the funnel cakes will brown too quickly and not cook through. If the oil is not hot enough, the funnel cakes will be greasy.
  • Do not overcrowd the pot when frying the funnel cakes. This will lower the temperature of the oil and cause the funnel cakes to grease up.


VARIATIONS:

  • Chocolate Funnel Cake: Add 1/4 cup of cocoa powder to the batter.
  • Funnel Cake Bites: Pour the batter by spoonfuls into the hot oil and fry until golden brown.
  • Cinnamon Funnel Cake: Dust the funnel cake with cinnamon sugar instead of powdered sugar.
  • Fruit Funnel Cake: Top the funnel cake with fresh fruit, such as strawberries, blueberries, or bananas.
  • Caramel Funnel Cake: Drizzle the funnel cake with caramel sauce and serve with a scoop of vanilla ice cream.

BENEFITS:

Funnel cakes are a delicious and decadent dessert, but they are not particularly nutritious. However, they can be made slightly healthier by using whole wheat flour and substituting skim milk for regular milk. Additionally, toppings such as fresh fruit and nuts can add nutrients and fiber to funnel cakes.

NUTRITION VALUE:

A slice of funnel cake (1/4 of a 9-inch funnel cake) contains approximately:

  • Calories: 350
  • Fat: 15 grams
  • Saturated Fat: 5 grams
  • Cholesterol: 50 milligrams
  • Sodium: 250 milligrams
  • Carbohydrates: 45 grams
  • Sugar: 20 grams
  • Protein: 5 grams


It is important to note that the nutrition value of funnel cakes can vary depending on the recipe used and the ingredients used. For example, using whole wheat flour and skim milk will reduce the calorie, fat, and saturated fat content of the funnel cakes. Additionally, adding toppings such as fresh fruit and nuts will also increase the calorie and nutrient content of the funnel cakes.

Overall, homemade funnel cakes are a delicious and occasional treat. However, it is important to be mindful of the portion size and calorie content, especially if you are watching your weight or have any dietary restrictions.


Enjoy! 😋😋

HOMEMADE FUNNEL CAKE RECIPE

 


INGREDIENTS:

  • 2 (15.25 ounce) cans whole kernel corn
  • 1 (8 ounce) package cream cheese (at room temperature)
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese, divided
  • 1/2 cup shredded pepper Jack cheese, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • Garnishes: sliced scallions, fresh jalapeño slices, or chopped cilantro.
  • To serve: carrot and celery sticks, tortilla chips, or crackers.

INSTRUCTIONS:

  1. Preheat oven to 350°F.
  2. Spray a 2.5-qt. casserole dish with cooking spray.
  3. In a large bowl stir together corn, cream cheese, mozzarella cheese, 1/4 cup of the cheddar cheese, 1/4 cup of the pepper jack cheese, garlic powder, and chili powder until evenly combined.
  4. Pour the corn mixture into the prepared casserole dish.
  5. Sprinkle the remaining cheddar cheese and pepper jack cheese over the top.
  6. Bake in preheated oven, uncovered, for 25-35 minutes, until the edges bubble and just start to brown.
  7. Serve hot with fresh cut vegetables, tortilla chips, or crackers.



TIPS:

  • For a creamier dip, use whole milk cream cheese instead of reduced-fat or fat-free cream cheese.
  • To make the dip ahead of time, assemble the dip as directed but do not bake. Cover and refrigerate for up to 24 hours. When ready to serve, bake as directed.
  • If you want a spicier dip, add a dash of hot sauce or cayenne pepper to the corn mixture before baking.
  • For a fun twist, try serving the dip with tortilla chips and your favorite Mexican toppings, such as salsa, guacamole, and sour cream.
Enjoy! 😋😋

HOT CORN DIP RECIPE

 


INGREDIENTS:

  • 2 (16 ounce) packages little smokies
  • 1 cup BBQ sauce
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/4 teaspoon paprika

INSTRUCTIONS:

  1. Combine all ingredients in a slow cooker.
  2. Cook on low for 2-3 hours, or until the little smokies are heated through.
  3. Serve immediately with your favorite dipping sauce.



TIPS:

  • For a sweeter glaze, add more brown sugar.
  • For a spicier glaze, add more paprika or cayenne pepper.
  • If you want a thicker glaze, cornstarch slurry. To make a cornstarch slurry, combine 1 tablespoon of cornstarch with 1 tablespoon of cold water. Whisk until smooth. Add the slurry to the slow cooker and cook for an additional 15-20 minutes, or until the glaze has thickened.
  • You can also cook little smokies in the oven. Preheat your oven to 350 degrees F (175 degrees C). Place the little smokies in a baking dish and cook for 20-25 minutes, or until heated through.
Enjoy! 😋😋

LITTLE SMOKIES RECIPE

 


INGREDIENTS:

  • 2 russet potatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

INSTRUCTIONS:

  1. Preheat your air fryer to 380 degrees F (190 degrees C).
  2. Cut the potatoes into evenly sized strips, about 1/4-inch thick and 3-4 inches long.
  3. Place the potato strips in a large bowl and soak in cold water for 30 minutes. This will help to remove some of the starch and make the fries crispier.
  4. Drain the potato strips and pat them dry with paper towels.
  5. Place the potato strips in a bowl and toss with the olive oil, salt, and pepper.
  6. Place the potato strips in a single layer in the air fryer basket.
  7. Air fry for 12-15 minutes, or until the fries are golden brown and crispy.
  8. Serve immediately with your favorite dipping sauce.


TIPS:

  • For extra crispy fries, double the amount of olive oil.
  • Don't overcrowd the air fryer basket. If you need to cook the fries in batches, do so.
  • Shake the basket halfway through cooking to ensure even cooking.
  • Let the fries cool slightly before serving to prevent them from becoming soggy.
Enjoy! 😋😋

AMAZING AIR FRYER FRENCH FRIES RECIPE

 


INGREDIENTS:

  • 1 bag (6-8 oz) frozen onion rings

INSTRUCTIONS:

  1. Preheat your air fryer to 400 degrees F (200 degrees C).
  2. Place the frozen onion rings in the air fryer basket in a single layer.
  3. Air fry for 7-10 minutes, or until the onion rings are golden brown and crispy.
  4. Remove from the air fryer and serve immediately with your favorite dipping sauce.



TIPS:

  • For extra crispy onion rings, spray them with a light mist of cooking spray before air frying.
  • If you have a large air fryer basket, you may be able to cook all of the onion rings at once. If not, cook them in batches.
  • Be careful not to overcrowd the air fryer basket, as this will prevent the onion rings from cooking evenly.
  • Serve the onion rings immediately after air frying for the best flavor and texture.
Enjoy! 😋😋

AIR FRYER FROZEN ONION RINGS RECIPE

 


INGREDIENTS:

  • 4 medium russet potatoes, baked and cooled
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup cooked bacon crumbles
  • 1/4 cup sour cream
  • 2 tablespoons chopped chives

INSTRUCTIONS:

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

  2. Cut the cooled baked potatoes in half lengthwise.

  3. Scoop out the flesh of the potatoes, leaving about 1/4 inch of potato attached to the skin.

  4. Brush the inside and outside of the potato skins with olive oil and sprinkle with salt.

  5. Place the potato skins in the air fryer basket, skin side down, in a single layer.

  6. Air fry for 5 minutes at 400°F (200°C).

  7. Flip the potato skins over and sprinkle shredded cheddar cheese and bacon crumbles evenly into each potato skin.

  8. Air fry for another 3-5 minutes, or until the cheese is melted and bubbly.

  9. Remove the potato skins from the air fryer and top with sour cream and chives.

  10. Serve immediately and enjoy!


TIPS:

  • For extra crispy potato skins, brush them with a little bit of oil before air frying.

  • You can customize your potato skins with your favorite toppings, such as chopped green onions, jalapeños, or salsa.

  • If you don't have an air fryer, you can bake the potato skins in a preheated oven at 400°F (200°C) for 10-15 minutes, or until crispy.

Enjoy! 😋😋

AIR FRYER POTATO SKINS RECIPE

 


INGREDIENTS:

  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 pound fettuccine noodles
  • 1 jar (24 ounces) Alfredo sauce
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup bread crumbs
  • 1/4 cup butter, melted
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the chicken, fettuccine noodles, Alfredo sauce, Parmesan cheese, mozzarella cheese, bread crumbs, melted butter, garlic powder, salt, and pepper.
  3. Pour the mixture into a greased 9x13 inch baking dish.
  4. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  5. Let cool for 5 minutes before serving.



TIPS:

  • For a richer flavor, use heavy cream instead of half-and-half.
  • Add 1/2 cup of cooked vegetables, such as broccoli, peas, or mushrooms, to the mixture.
  • To make the dish ahead of time, assemble the casserole as directed but do not bake. Cover and refrigerate for up to 24 hours. When ready to bake, preheat oven to 350 degrees F (175 degrees C) and bake for 30-35 minutes.
  • Serve with a side salad or crusty bread.
Enjoy! 😋😋

CHEESY CHICKEN ALFREDO PASTA BAKE RECIPE

Subscribe to: Posts (Atom)