Ingredients:

• 1 cup heavy cream

• 1/2 cup unsalted butter

• 1 cup grated Parmesan cheese

• 2-3 cloves garlic, minced (optional)

• Salt and pepper to taste

• Fresh parsley for garnish (optional)

Instructions:

1. Melt Butter: In a saucepan over medium heat, melt the butter.

2. Add Cream: Stir in the heavy cream and bring to a gentle simmer.

3. Incorporate Garlic: If using, add minced garlic and cook for 1-2 minutes until fragrant.

4. Add Cheese: Gradually whisk in the Parmesan cheese until melted and smooth.

5. Season: Add salt and pepper to taste.

6. Serve: Toss with pasta or use as a sauce for other dishes. Garnish with parsley if desired.

This sauce pairs well with fettuccine, but can be used with any pasta or as a base for other recipes. Adjust the thickness by varying the amount of cream or cheese.

1 pint ice cream

Cook 40 minutes @ 350 degrees

• 8 tablespoons (113g) unsalted butter, softened

• 2 to 2 1/2 cups (227g to 283g) confectioners' sugar, sifted

• 2 tablespoons (39g) maple syrup, plus more for drizzling*

• 1/2 teaspoon natural maple flavor, plus more as needed

• 1 teaspoon milk, plus more as needed

• 1/4 teaspoon table salt

*Use "amber rich" or "dark robust" maple syrup for the best maple flavor. 

4-4 1/2 cups bread flour

2 1/4 tsp or one packet of yeast

2 TBSP light brown sugar

1 1/2 tsp salt

1/4 cup oil (refined coconut)

1 1/2 cup warm water

Knead until fully mixed. Let rise until doubled in size. Do not punch the risen dough.

Preheat oven to 450 degrees

Take a shallow dish and pour some water into the dish with about 1/4 cup of baking soda. Line a baking sheet with parchment paper.

Dip both sides of the pretzel dough into the baking soda water and put them on the baking sheet. Brush the pretzels with egg wash. Sprinkle coarse sea salt on the pretzels.

Bake for 10 minutes. Brush with melted butter.

1 1/4 cup granulated sugar

1 cup powdered milk

1/4 cup unsweetened cocoa powder

1 cup corn starch

Store in an air-tight container.

To make pudding:

1/2 cup of the pudding mix is equivalent to 1 box of pudding mix

2 cups of milk

Whisk over medium to low heat until the desired thickness is achieved.

1 3/4 cup cake mix/flour OR

1 1/2 cup all-purpose flour

1/3 cup light brown sugar

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

Whisk together

Add:

1/3 cup Greek yogurt

1/4 cup milk

1/4 cup oil

1 egg

1 tsp vanilla

pinch of nutmeg

Take ziplock baggie and put a corner facing down with the opening over the edge of a glass to make a piping bag to dispense the batter into the donut pan.

Bake for 10-15 minutes @350 degrees in a greased donut pan.

2 cups powdered sugar

1 tsp maple extract

2 TBSP milk

pinch of salt

Dip the cooked donuts into the glaze

• 1 cup (200 g) granulated sugar

• ¾ cup (96 g) cornstarch

• ¾ cup (96 g) nonfat dry milk powder

• 1 teaspoon kosher salt

• 2 whole vanilla beans

• In a medium bowl, whisk together the sugar, cornstarch, milk powder, and salt; set aside.

• Split open the vanilla beans and use the back of a knife to scrape out the seeds. Add the seeds to the sugar mixture, and again whisk well to evenly combine, using a fork or the back of the spoon to break up any chunks of vanilla bean seeds. Cut the empty vanilla bean pods into two or three pieces each.

• Place the vanilla bean pieces into an airtight container or jar, and add the sugar mixture. Seal it, and then give it a few good shakes to distribute the vanilla bean pieces evenly. Store in a cool, dry place.

• To make pudding: Combine 2 cups of milk with ½ cup of the instant pudding mix in a medium saucepan over high heat, whisking constantly. Bring to a boil, and then immediately reduce the heat to a simmer and continue whisking until the mixture thickens and coats the back of a spoon (about 3 to 5 minutes). Let sit for at least 5 minutes before serving. Store leftovers in an airtight container in the refrigerator.

Cupcakes:

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• 1  and 1/2 cups all-purpose flour

• 1 (3.4 ounce) package vanilla instant pudding mix

• 1 and 1/2 teaspoons baking powder

• 1/2 cup (1 stick) unsalted butter, softened

• 1/2 cup granulated sugar

• 2 eggs

• 1 teaspoon vanilla

• 3/4 cup milk

• 1/4 cup sprinkles

Frosting:

• 1 (3.4 ounce) package vanilla instant pudding mix

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• 1 cup milk

• 1 (8 ounce) container whipped topping (such as Cool Whip)

• 1/2 cup sprinkles, for decorating

1. Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.

2. In a large bowl, whisk together the flour, pudding mix and baking powder. Set aside.

3. In the bowl of an electric mixer, beat the butter and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. With the mixer on low speed, alternate adding the flour mixture with the milk, beginning and ending with the flour mixture. Try not to over mix. Gently fold in 1/4 cup sprinkles. Divide batter evenly among prepared cupcakes liners.

4. Bake for 25 minutes or until a toothpick inserted in the cupcakes comes out clean. Let cool in pan 10 minutes before removing to a wire rack to cool completely.

5. To make the frosting, whisk the pudding mix and milk in a large bowl until well combined. Let pudding mix set for a few minutes before folding in the whipped topping.

6. Once cupcakes are completely cooled, top with a big scoop of frosting and sprinkle generously with the remaining 1/2 cup sprinkles.

• 16 TBSP (1 cup) unsalted butter softened

• 1 teaspoon almond extract

• ½ teaspoon vanilla extract

• ½ teaspoon salt

• 3 cups powdered sugar

Instructions

• Add softened butter, almond and vanilla extract, and salt to the bowl of a stand mixer with the paddle attachment. Cream the butter on medium-high speed for 2-3 minutes until it's lightened in color and become fluffy.

• Beat in half of the powdered sugar on low for 2 minutes until creamy and well combined.

• Mix in the second half of powdered sugar on low, stopping to scrape down the sides of the bowl as needed. Increase the speed to medium and mix until light and fluffy.

• Once the buttercream is done, frost on cakes and cupcakes. Enjoy!

Avocado

Feta cheese

Fresh dill

Olive oil

Juice from a lemon

Sea salt

Black pepper

Mix

2 tsp salt

Whisk together

3/4 tsp instant yeast

750 ml room temperature water (3.17 cups [750/236.588 ~ 3.17])

Mix well and leave overnight or 8-10 hours.

Bake at 464°F for 25 minutes

1 1/2 tablespoons of corn flour

4.5 tsp chili powder

.5 tsp onion powder

.5 tsp garlic powder

.5 tsp season salt

.5 tsp paprika

.5 tsp cumin

.5 tsp garlic salt

.25 tsp sugar

.5 tsp beef bullion

w/ 3/4 cup water, mix in browned and strained ground beef.

1/2 Cup granulated sugar

4 TBSP milk powder

1 1/3 TBSP baking powder

Wisk thoroughly

Muffins:

2 cups of muffin mix

2 eggs

3/4 cup water

4 TBSP melted butter

1/2 cup of mixings (blueberries or chocolate chips, etc.)

Bake at 400 degrees for 15-20 minutes.

here's the recipe EL COOKS🔽 1lb chicken breast 1 egg 1tsp salt 2Tbsp hot sauce (for spicy) 1C cornstarch (to coat and shape nuggets) batter- 1C self rising flour 1tsp salt 1tsp paprika 1tsp garlic powder 1/2tsp onion powder 1/2tsp cayenne pepper 1.5C cold water

deep fry at 390F for 3-4minutes until golden brown!

Ingredients

• 3/4 cup old fashioned oats

• 2/3 cup creamy peanut butter

• 3 tablespoons honey

• 3 tablespoons vanilla protein powder

• 1 teaspoon pure vanilla extract

• Pinch of sea salt

• 1/2 cup chocolate chips

• 1/2 teaspoon coconut oil

• Flaky sea salt, for sprinkling on top

Instructions

• Line a tray or baking sheet with parchment paper or wax paper.

• Add the oats to a blender and blend until you have oat flour, about 30 seconds.

• In a medium bowl, combine the oat flour, peanut butter, honey, protein powder, vanilla, and sea salt. Stir with a spatula until well combined.

• Use a small cookie scoop, 1 tablespoon, to scoop to peanut butter mixture into balls. Place on prepared tray or sheet. Place in the freezer for 15 minutes or in the fridge for 30 minutes.

• Add the chocolate chips and coconut oil to a medium microwave safe bowl. Place in the microwave and heat in 30 second intervals until smooth.

• Dip the peanut butter balls in melted chocolate and use a spoon to pour some chocolate over the top then lift and allow excess chocolate to run off.

• Return to the tray or baking sheet and sprinkle with flaky sea salt.

• Refrigerate balls for at least 1 hour to allow the chocolate to set before serving. Once chocolate is set, you can store them in an airtight container in the refrigerator, layered with parchment or wax paper, for up to 2 weeks.

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Nutrition

Calories: 174kcal, Carbohydrates: 17g, Protein: 8g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 8mg, Sodium: 76mg, Potassium: 117mg, Fiber: 1g, Sugar: 11g, Vitamin A: 17IU, Vitamin C: 0.1mg, Calcium: 37mg, Iron: 1mg

Crispy Heaven Halloumi Recipe

• Ingredients: 1 block halloumi cheese, 2 tbsp flour, 2 tbsp butter/oil.

• Prep: Slice halloumi into 1/4-inch slices and pat thoroughly dry with a paper towel.

• Coat: Lightly dust each slice with flour, shaking off excess.

• Fry: Heat oil/butter in a pan over medium-high heat. Fry for 1-2 minutes on each side until golden

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🍋 Ingredients

- 1 graham cracker crust (store‑bought or homemade)

- 1 can sweetened condensed milk (14 oz)

- 1/2 cup fresh lemon juice

- 1 tablespoon lemon zest (optional but lovely)

- 1 cup cold heavy whipping cream

- 1 teaspoon vanilla extract

🥄 Instructions

1. Make the filling

- In a bowl, whisk together

- sweetened condensed milk

- lemon juice

- lemon zest

- vanilla

- It will thicken slightly as the acid hits the milk.

2. Whip the cream

- Beat the heavy cream until soft peaks form.

- Fold gently into the lemon mixture until smooth and airy.

3. Fill the crust

- Pour into the graham cracker crust and smooth the top.

4. Chill

- Refrigerate at least 4 hours, or overnight for the cleanest slices.

5. Serve

- Top with whipped cream, berries, or nothing at all — it’s perfect either way.

🍓 Easy Variations

Strawberry Icebox Pie

- Swap lemon juice for ½ cup mashed strawberries + 2 tbsp lemon juice

- Add a few drops of red food coloring if you want that classic pink hue.

Key Lime Icebox Pie

- Replace lemon juice with ½ cup key lime juice

- Skip the vanilla for a sharper citrus flavor.

Chocolate Icebox Pie

- Replace lemon juice with ½ cup melted chocolate

- Add 2 tbsp cocoa powder

- Use an Oreo crust instead of graham.

If you want, I can tailor this to what you have on hand — ingredients, flavor, level of sweetness, all of it.

Heat the oven to 375 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.

In a medium bowl, whisk together the cornmeal, flour, baking powder, salt and baking soda.

In a large bowl, whisk together ½ cup melted butter, the egg, brown sugar, pumpkin purée, buttermilk and ½ cup maple syrup. Fold in the dry ingredients. Transfer the batter to the prepared pan, and smooth out the top.

Top evenly with the pumpkin seeds. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Meanwhile, combine the remaining 2 tablespoons of melted butter and the remaining 2 tablespoons maple syrup.

Transfer bread in the pan to a wire rack. While the bread is still warm, brush the entire surface with the butter-maple mixture. Remove the cornbread from the pan using the overhanging parchment, and cut cornbread into pieces. Serve warm or at room temperature.