Layered Jello Biscuit
Ingredients:
🔅2 cups crushed plain biscuits
🔅1 package raspberry jello powder (85 g) or any flavour you like
🔅1/2 cup heavy cream 35%
🔅1 cup boiling water
🔅1/2 cup cold water
🔅whipped cream for garnish
Instructions:
Combine the raspberry jello powder with 1 cup boiling water. Stir until the mixture is completely dissolved. Add 1/2 cup cold water and stir.
Let it cool at room temperature, about 15-17 minutes.
Add 1/2 cup heavy cream and stir well.
Spread a layer of the crushed biscuits in individual serving cups.
Evenly divide jello mixture over the crushed biscuits.
Chill in refrigerator until set. Garnish with whipped cream before serving.
Recipe Here 👇
https://www.cookingandcooking.com/recipe.php?recname=Layered-Jello-Biscuit
Ingredients:
🔅2 cups crushed plain biscuits
🔅1 package raspberry jello powder (85 g) or any flavour you like
🔅1/2 cup heavy cream 35%
🔅1 cup boiling water
🔅1/2 cup cold water
🔅whipped cream for garnish
Instructions:
Combine the raspberry jello powder with 1 cup boiling water. Stir until the mixture is completely dissolved. Add 1/2 cup cold water and stir.
Let it cool at room temperature, about 15-17 minutes.
Add 1/2 cup heavy cream and stir well.
Spread a layer of the crushed biscuits in individual serving cups.
Evenly divide jello mixture over the crushed biscuits.
Chill in refrigerator until set. Garnish with whipped cream before serving.
Recipe Here 👇
https://www.cookingandcooking.com/recipe.php?recname=Layered-Jello-Biscuit
Fall Fruit Salad
Ingredients:
🔅2 pears
🔅1 large orange, peeled and cut each slice into bite size pieces
🔅1/2 teaspoon orange zest
🔅2 cups halved red seedless grapes
🔅2 tablespoons fresh lemon juice
🔅1-2 tablespoons honey or maple syrup
🔅1/4 teaspoon ground cinnamon 🔅pinch of nutmeg
🔅1/3 cup coarsely chopped walnuts
Instructions:
Dice the pears and add to a mixing bowl. Add in the lemon juice (lemon juice keeps the diced pears from browning).
Add the orange, grapes, walnuts and orange zest.
Add the honey, cinnamon, and nutmeg. Gently toss fruit to coat in dressing.
Full Recipe Here 👇
https://www.cookingandcooking.com/recipe.php?recname=Fall-Fruit-Salad
Ingredients:
🔅2 pears
🔅1 large orange, peeled and cut each slice into bite size pieces
🔅1/2 teaspoon orange zest
🔅2 cups halved red seedless grapes
🔅2 tablespoons fresh lemon juice
🔅1-2 tablespoons honey or maple syrup
🔅1/4 teaspoon ground cinnamon 🔅pinch of nutmeg
🔅1/3 cup coarsely chopped walnuts
Instructions:
Dice the pears and add to a mixing bowl. Add in the lemon juice (lemon juice keeps the diced pears from browning).
Add the orange, grapes, walnuts and orange zest.
Add the honey, cinnamon, and nutmeg. Gently toss fruit to coat in dressing.
Full Recipe Here 👇
https://www.cookingandcooking.com/recipe.php?recname=Fall-Fruit-Salad
Spicy Hot Chocolate
Yield: Serves 3
Ingredients:
🔅2 1/2 cups milk
🔅1/2 cup semi sweet chocolate chips
🔅1/4 cup unsweetened cocoa powder
🔅1/2 teaspoon vanilla extract
🔅1/4 teaspoon ground cinnamon
🔅1/4 teaspoon chili powder
🔅pinch of nutmeg
🔅sugar, optional (depends on your taste)
Instructions:
Add all the ingredients to a medium saucepan. Heat over medium heat until chocolate is melted and almost simmering, stirring frequently. Taste and add sugar, if needed.
Full Recipe Here👇
https://www.cookingandcooking.com/recipe.php?recname=Spicy-Hot-Chocolate
Yield: Serves 3
Ingredients:
🔅2 1/2 cups milk
🔅1/2 cup semi sweet chocolate chips
🔅1/4 cup unsweetened cocoa powder
🔅1/2 teaspoon vanilla extract
🔅1/4 teaspoon ground cinnamon
🔅1/4 teaspoon chili powder
🔅pinch of nutmeg
🔅sugar, optional (depends on your taste)
Instructions:
Add all the ingredients to a medium saucepan. Heat over medium heat until chocolate is melted and almost simmering, stirring frequently. Taste and add sugar, if needed.
Full Recipe Here👇
https://www.cookingandcooking.com/recipe.php?recname=Spicy-Hot-Chocolate
Sole Meuniere
Ingredients:
🔅400 g sole fillets
🔅1/3 cup flour
🔅6 tablespoons butter
🔅3 tablespoons lemon juice
🔅1/4 cup parsley, finely chopped
🔅salt & pepper
Instructions:
Preheat oven to 170 degrees F. Have an ovenproof plate ready.
Spread flour in a plate.
Season fillets with salt & pepper. Dredge in flour, shaking off any excess flour.
Heat 2 tablespoons butter in a non-stick pan over medium-high heat until hot. Place the fillets in the hot butter.
Cook for 2-3 minutes on each side or until golden brown.
Transfer fillets to the ovenproof plate and place in the preheated oven to keep them warm.
Wipe out the pan with paper towel. Return the pan to the heat and add 3 tablespoons butter. When the butter has melted and is very bubbly, add the lemon juice and whisk to combine.
As the butter becomes bubbly again, season with salt. Remove from the heat and stir in parsley.
Transfer to a serving plate. Spoon sauce over them.
Recipe Here 👇
www.cookingandcooking.com/recipe.php?recname=Sole-Meuniere
Ingredients:
🔅400 g sole fillets
🔅1/3 cup flour
🔅6 tablespoons butter
🔅3 tablespoons lemon juice
🔅1/4 cup parsley, finely chopped
🔅salt & pepper
Instructions:
Preheat oven to 170 degrees F. Have an ovenproof plate ready.
Spread flour in a plate.
Season fillets with salt & pepper. Dredge in flour, shaking off any excess flour.
Heat 2 tablespoons butter in a non-stick pan over medium-high heat until hot. Place the fillets in the hot butter.
Cook for 2-3 minutes on each side or until golden brown.
Transfer fillets to the ovenproof plate and place in the preheated oven to keep them warm.
Wipe out the pan with paper towel. Return the pan to the heat and add 3 tablespoons butter. When the butter has melted and is very bubbly, add the lemon juice and whisk to combine.
As the butter becomes bubbly again, season with salt. Remove from the heat and stir in parsley.
Transfer to a serving plate. Spoon sauce over them.
Recipe Here 👇
www.cookingandcooking.com/recipe.php?recname=Sole-Meuniere
Cilantro Cottage Cheese Dip
Ingredients:
🔅1 1/2 cups chopped fresh cilantro
🔅1 1/2 cups sliced kalamata olives
🔅2 cups cottage cheese
🔅1/2 cup coarsely chopped walnuts
🔅1 tablespoon olive oil
🔅2 tablespoons lemon juice
🔅pinch of garlic powder
🔅salt & black pepper to taste
Instructions:
Toss all ingredients together in a bowl. Taste and adjust seasonings.
Serve this cottage cheese dip as an appetizer, side dish or even as a salad.
Recipe Here 👇
https://www.cookingandcooking.com/recipe.php?recname=Cilantro-Cottage-Cheese-Dip
Ingredients:
🔅1 1/2 cups chopped fresh cilantro
🔅1 1/2 cups sliced kalamata olives
🔅2 cups cottage cheese
🔅1/2 cup coarsely chopped walnuts
🔅1 tablespoon olive oil
🔅2 tablespoons lemon juice
🔅pinch of garlic powder
🔅salt & black pepper to taste
Instructions:
Toss all ingredients together in a bowl. Taste and adjust seasonings.
Serve this cottage cheese dip as an appetizer, side dish or even as a salad.
Recipe Here 👇
https://www.cookingandcooking.com/recipe.php?recname=Cilantro-Cottage-Cheese-Dip
Crispy Smashed Parmesan Broccoli
Ingredients:
🔅2 broccoli heads, cut into florets
🔅1/2 cup Parmesan cheese, grated
🔅1 cup Mozzarella cheese, shredded
🔅1 teaspoon lemon pepper seasoning
🔅olive oil
🔅salt
🔅preferred sauce for serving
Instructions:
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
Bring a large pot of water to a boil. Add the florets and 1-teaspoon salt. Boil for 4-5 minutes until fork tender but not too soft. Drain immediately and pat dry with a paper towel.
Combine the Parmesan and Mozzarella cheese, then spread them evenly in a single layer on the prepared baking sheet.
Arrange the broccoli florets on top.
Gently smash them with a glass.
Brush the smashed broccoli florets with olive oil. Sprinkle with salt and lemon pepper seasoning.
Bake in oven for 20-25 minutes or until crispy and golden brown. Allow to cool slightly and then break apart to serve.
Recipe Here 👇
https://www.cookingandcooking.com/recipe.php?recname=Crispy-Smashed-Parmesan-Broccoli
Ingredients:
🔅2 broccoli heads, cut into florets
🔅1/2 cup Parmesan cheese, grated
🔅1 cup Mozzarella cheese, shredded
🔅1 teaspoon lemon pepper seasoning
🔅olive oil
🔅salt
🔅preferred sauce for serving
Instructions:
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
Bring a large pot of water to a boil. Add the florets and 1-teaspoon salt. Boil for 4-5 minutes until fork tender but not too soft. Drain immediately and pat dry with a paper towel.
Combine the Parmesan and Mozzarella cheese, then spread them evenly in a single layer on the prepared baking sheet.
Arrange the broccoli florets on top.
Gently smash them with a glass.
Brush the smashed broccoli florets with olive oil. Sprinkle with salt and lemon pepper seasoning.
Bake in oven for 20-25 minutes or until crispy and golden brown. Allow to cool slightly and then break apart to serve.
Recipe Here 👇
https://www.cookingandcooking.com/recipe.php?recname=Crispy-Smashed-Parmesan-Broccoli
Couscous Feta Cakes
Ingredients:
🔅1 cup couscous
🔅1 cup green bell pepper, minced
🔅1 cup red bell pepper, minced
🔅2 garlic cloves, minced
🔅1/2 cup onion, minced
🔅2 eggs
🔅1/4 cup flour
🔅1 cup crumbled feta cheese
🔅oil
🔅salt and & pepper
🔅garlic sauce for serving
Instructions:
Bring 2 1/2 cups water to a boil in a pot. Remove from heat.
Add couscous and salt. Give it a quick stir. Cover the pot and let it sit for 10-15 min. Fluff with a fork. Set aside.
In a small frying pan, heat 1-tablespoon oil over medium heat. Add onions, garlic and bell peppers; sauté for 5 min.
Place couscous, eggs, flour, onion mixture and feta in a bowl. Mix well. Season with salt & pepper.
Heat 3 tablespoons oil in a non-stick skillet over medium heat.
Place about 1/3 cup couscous mixture for each portions into skillet. Lightly press with a spatula to flatten.
Cook until lightly browned, turning cakes carefully.
Serve with garlic sauce.
Recipe Here 👇
https://www.cookingandcooking.com/recipe.php?recname=Couscous-Feta-Cakes
Ingredients:
🔅1 cup couscous
🔅1 cup green bell pepper, minced
🔅1 cup red bell pepper, minced
🔅2 garlic cloves, minced
🔅1/2 cup onion, minced
🔅2 eggs
🔅1/4 cup flour
🔅1 cup crumbled feta cheese
🔅oil
🔅salt and & pepper
🔅garlic sauce for serving
Instructions:
Bring 2 1/2 cups water to a boil in a pot. Remove from heat.
Add couscous and salt. Give it a quick stir. Cover the pot and let it sit for 10-15 min. Fluff with a fork. Set aside.
In a small frying pan, heat 1-tablespoon oil over medium heat. Add onions, garlic and bell peppers; sauté for 5 min.
Place couscous, eggs, flour, onion mixture and feta in a bowl. Mix well. Season with salt & pepper.
Heat 3 tablespoons oil in a non-stick skillet over medium heat.
Place about 1/3 cup couscous mixture for each portions into skillet. Lightly press with a spatula to flatten.
Cook until lightly browned, turning cakes carefully.
Serve with garlic sauce.
Recipe Here 👇
https://www.cookingandcooking.com/recipe.php?recname=Couscous-Feta-Cakes
Mushroom Sauce
Ingredients:
🔅3 tablespoons butter
🔅3 tablespoons flour
🔅2 1/2 cups cold milk
🔅3 tablespoons cooking oil
🔅300 g mushrooms, washed and sliced
🔅1/4 teaspoon turmeric powder
🔅salt & pepper to taste
Instructions:
Heat the oil in a skillet over medium heat. Add the sliced mushrooms and cook uncovered until mushrooms are golden and all liquid is absorbed.
Add turmeric powder and stir well. Set aside.
Dissolve flour in the cold milk and set aside.
Melt the butter in a saucepan over low heat. Add the dissolved flour. Stir constantly until mixed and all the lumps are gone, about 2 minutes.
Add salt and pepper. Continue cooking over low heat until sauce begins to thicken, stirring constantly.
Then add the mushrooms to the sauce and mix well. Add more salt and pepper if needed.
Note: For richer sauce, add a few tablespoons of heavy cream.
Recipe Here 👇
https://www.cookingandcooking.com/recipe.php?recname=Mushroom-Sauce
Ingredients:
🔅3 tablespoons butter
🔅3 tablespoons flour
🔅2 1/2 cups cold milk
🔅3 tablespoons cooking oil
🔅300 g mushrooms, washed and sliced
🔅1/4 teaspoon turmeric powder
🔅salt & pepper to taste
Instructions:
Heat the oil in a skillet over medium heat. Add the sliced mushrooms and cook uncovered until mushrooms are golden and all liquid is absorbed.
Add turmeric powder and stir well. Set aside.
Dissolve flour in the cold milk and set aside.
Melt the butter in a saucepan over low heat. Add the dissolved flour. Stir constantly until mixed and all the lumps are gone, about 2 minutes.
Add salt and pepper. Continue cooking over low heat until sauce begins to thicken, stirring constantly.
Then add the mushrooms to the sauce and mix well. Add more salt and pepper if needed.
Note: For richer sauce, add a few tablespoons of heavy cream.
Recipe Here 👇
https://www.cookingandcooking.com/recipe.php?recname=Mushroom-Sauce
Couscous and Lentil Salad
Ingredients:
🔅1 cup couscous
🔅1 can (540 ml) lentil, drained
🔅2/3 cup chopped Kalamata olives
🔅2/3 cup chopped green olives
🔅2/3 cup chopped sun-dried tomatoes (in oil), drained
🔅2 tablespoons olive oil
🔅1 1/4 cups water
🔅1 teaspoon dried oregano leaves
🔅lemon juice to taste
🔅salt and pepper to taste
Instructions:
In a medium pot, bring water to a boil. Remove from heat.
Add couscous and give it a quick stir. Cover the pot and let it sit for 12-15 minutes. Then fluff with a fork.
In a large bowl, mix couscous, lentils, olives, sun-dried tomatoes, and oregano. Add salt and pepper to taste. Toss with olive oil and lemon juice. Serve!
Recipe Here 👇
https://www.cookingandcooking.com/recipe.php?recname=Couscous-and-Lentil-Salad
Ingredients:
🔅1 cup couscous
🔅1 can (540 ml) lentil, drained
🔅2/3 cup chopped Kalamata olives
🔅2/3 cup chopped green olives
🔅2/3 cup chopped sun-dried tomatoes (in oil), drained
🔅2 tablespoons olive oil
🔅1 1/4 cups water
🔅1 teaspoon dried oregano leaves
🔅lemon juice to taste
🔅salt and pepper to taste
Instructions:
In a medium pot, bring water to a boil. Remove from heat.
Add couscous and give it a quick stir. Cover the pot and let it sit for 12-15 minutes. Then fluff with a fork.
In a large bowl, mix couscous, lentils, olives, sun-dried tomatoes, and oregano. Add salt and pepper to taste. Toss with olive oil and lemon juice. Serve!
Recipe Here 👇
https://www.cookingandcooking.com/recipe.php?recname=Couscous-and-Lentil-Salad
Celery Soup
Ingredients:
🔅8 stalks of celery, washed and chopped
🔅3 medium potatoes, peeled and chopped
🔅1 medium onion, chopped
🔅3 cups chicken broth (or vegetable broth)
🔅25 g butter
🔅3 tablespoons lemon juice
🔅3 teaspoons curry powder
🔅salt to taste
Instructions:
Place celery, potatoes, onion and chicken broth in a cooking pot. Add salt and curry powder.
Cover the pot and bring to a boil. Reduce heat to medium and simmer until vegetables are tender, about 20-25 minutes.
Remove the pot from heat and let the soup cool slightly. Use a blender or food processor to puree the soup. Then return to the pot, add butter and lemon juice. Cover and cook for 3-5 minutes.
If soup is too thick, add milk.
Recipe Here 👇
https://www.cookingandcooking.com/recipe.php?recname=Celery-Soup
Ingredients:
🔅8 stalks of celery, washed and chopped
🔅3 medium potatoes, peeled and chopped
🔅1 medium onion, chopped
🔅3 cups chicken broth (or vegetable broth)
🔅25 g butter
🔅3 tablespoons lemon juice
🔅3 teaspoons curry powder
🔅salt to taste
Instructions:
Place celery, potatoes, onion and chicken broth in a cooking pot. Add salt and curry powder.
Cover the pot and bring to a boil. Reduce heat to medium and simmer until vegetables are tender, about 20-25 minutes.
Remove the pot from heat and let the soup cool slightly. Use a blender or food processor to puree the soup. Then return to the pot, add butter and lemon juice. Cover and cook for 3-5 minutes.
If soup is too thick, add milk.
Recipe Here 👇
https://www.cookingandcooking.com/recipe.php?recname=Celery-Soup
Persian Marzipan Candy
Ingredients:
🔅1 2/3 cups unsalted slivered almonds, about 170 g
🔅1 cup icing sugar
🔅1 teaspoon ground cardamom
🔅4-5 tablespoons white sugar
🔅4 tablespoons rosewater
🔅slivered pistachios
Instructions:
Using a food processor, grind the almonds into a fine powder.
Combine the ground almonds, icing sugar, and cardamom in a mixing bowl.
Gradually add the rosewater and mix until you have a soft dough.
Spread the white sugar on a plate.
Take a small amount of dough, shape it like a mulberry, and roll in white sugar. Then insert a sliver of pistachio as a stem.
Repeat the process until you are done with the dough.
Store in air tight container.
Recipe Here 👇
https://www.cookingandcooking.com/recipe.php?recname=Toot-Confection-or-Persian-Marzipan-Mulberry
Ingredients:
🔅1 2/3 cups unsalted slivered almonds, about 170 g
🔅1 cup icing sugar
🔅1 teaspoon ground cardamom
🔅4-5 tablespoons white sugar
🔅4 tablespoons rosewater
🔅slivered pistachios
Instructions:
Using a food processor, grind the almonds into a fine powder.
Combine the ground almonds, icing sugar, and cardamom in a mixing bowl.
Gradually add the rosewater and mix until you have a soft dough.
Spread the white sugar on a plate.
Take a small amount of dough, shape it like a mulberry, and roll in white sugar. Then insert a sliver of pistachio as a stem.
Repeat the process until you are done with the dough.
Store in air tight container.
Recipe Here 👇
https://www.cookingandcooking.com/recipe.php?recname=Toot-Confection-or-Persian-Marzipan-Mulberry
Vegetable Noodle Soup
Ingredients:
🔅1 bunch spinach, about 300 g, chopped
🔅2 medium onions, diced
🔅3 tomatoes, diced
🔅3 garlic cloves, finely chopped
🔅1 1/2 cups cooked chickpeas, drained
🔅dried mint
🔅80 g Persian noodles (Reshteh)
🔅1/2 cup Persian whey (Kashk)
🔅1 teaspoon ground turmeric
🔅cooking oil
🔅1/2 teaspoon black pepper
🔅salt to taste
Instructions:
Heat 3-tablespoons oil in a pot over medium-high heat. Add onions and sauté until softened, about 6-8 minutes.
Add turmeric powder and tomatoes, stir well. Add 2-teaspoons dried mint, garlic and black pepper. Cook for 7-8 minutes.
Add 7 cups of hot water. Bring to a boil.
Add spinach and chickpeas. Cook covered over medium heat for 30 minutes.
Break off the Persian noodles into three sections and add to the pot.
Cook covered for 15 minutes, stirring occasionally.
Then add the Persian whey and cook for another 20 minutes and...
Read Full Recipe Here:
https://www.cookingandcooking.com/recipe.php?recname=Vegetable-Noodle-Soup
Ingredients:
🔅1 bunch spinach, about 300 g, chopped
🔅2 medium onions, diced
🔅3 tomatoes, diced
🔅3 garlic cloves, finely chopped
🔅1 1/2 cups cooked chickpeas, drained
🔅dried mint
🔅80 g Persian noodles (Reshteh)
🔅1/2 cup Persian whey (Kashk)
🔅1 teaspoon ground turmeric
🔅cooking oil
🔅1/2 teaspoon black pepper
🔅salt to taste
Instructions:
Heat 3-tablespoons oil in a pot over medium-high heat. Add onions and sauté until softened, about 6-8 minutes.
Add turmeric powder and tomatoes, stir well. Add 2-teaspoons dried mint, garlic and black pepper. Cook for 7-8 minutes.
Add 7 cups of hot water. Bring to a boil.
Add spinach and chickpeas. Cook covered over medium heat for 30 minutes.
Break off the Persian noodles into three sections and add to the pot.
Cook covered for 15 minutes, stirring occasionally.
Then add the Persian whey and cook for another 20 minutes and...
Read Full Recipe Here:
https://www.cookingandcooking.com/recipe.php?recname=Vegetable-Noodle-Soup
Energy Bites
Ingredients:
🔅1 cup quick oats
🔅1/2 cup peanut butter
🔅1/3 cup honey or maple syrup
🔅1 teaspoon vanilla extract
🔅1/3 cup ground wheat germ
🔅1/2 cup sunflower seeds
🔅unsweetened cocoa powder
Instructions:
Combine all ingredients together in a bowl until thoroughly mixed. Let chill in the refrigerator for 30 minutes.
Once chilled, roll into balls and sprinkle with cocoa powder. Store in an airtight container in the refrigerator.
Recipe Here 👇
https://www.cookingandcooking.com/recipe.php?recname=Energy-Bites
Ingredients:
🔅1 cup quick oats
🔅1/2 cup peanut butter
🔅1/3 cup honey or maple syrup
🔅1 teaspoon vanilla extract
🔅1/3 cup ground wheat germ
🔅1/2 cup sunflower seeds
🔅unsweetened cocoa powder
Instructions:
Combine all ingredients together in a bowl until thoroughly mixed. Let chill in the refrigerator for 30 minutes.
Once chilled, roll into balls and sprinkle with cocoa powder. Store in an airtight container in the refrigerator.
Recipe Here 👇
https://www.cookingandcooking.com/recipe.php?recname=Energy-Bites
Cookie Ball Pops
Ingredients:
🔅1 cup (about 250 g) cream cheese, room temperature
🔅1 cup (about 170 g) semi sweet chocolate chips
🔅180 g plain biscuits
🔅popsicle sticks, optional
Instructions:
Place the biscuits inside a plastic bag. Finely crush them with a rolling pin. Set aside.
Place cream cheese in a bowl and microwave for 10 seconds on high or until softened.
In a large bowl, mix cream cheese and crushed biscuits with your hands until blended.
Shape into 1-inch balls and place on a cookie sheet covered in parchment paper. Chill for about 15 minutes in the refrigerator.
Melt the chocolate chips in the microwave on high for 1 to 2 minutes, or until chocolate is completely melted, stirring every 30 sec.
One by one, dip the sticks into the melted chocolate and insert them about 1/2-way into the balls.
Then dip balls in chocolate.
Immediately, sprinkle the ball pops with the decoration and...
Read Recipe Here:
https://www.cookingandcooking.com/recipe.php?recname=Cookie-Ball-Pops
Ingredients:
🔅1 cup (about 250 g) cream cheese, room temperature
🔅1 cup (about 170 g) semi sweet chocolate chips
🔅180 g plain biscuits
🔅popsicle sticks, optional
Instructions:
Place the biscuits inside a plastic bag. Finely crush them with a rolling pin. Set aside.
Place cream cheese in a bowl and microwave for 10 seconds on high or until softened.
In a large bowl, mix cream cheese and crushed biscuits with your hands until blended.
Shape into 1-inch balls and place on a cookie sheet covered in parchment paper. Chill for about 15 minutes in the refrigerator.
Melt the chocolate chips in the microwave on high for 1 to 2 minutes, or until chocolate is completely melted, stirring every 30 sec.
One by one, dip the sticks into the melted chocolate and insert them about 1/2-way into the balls.
Then dip balls in chocolate.
Immediately, sprinkle the ball pops with the decoration and...
Read Recipe Here:
https://www.cookingandcooking.com/recipe.php?recname=Cookie-Ball-Pops
Baked Potato Casserole
Ingredients:
🔅4 medium potatoes
🔅1/2 cup milk
🔅3/4 cup sour cream
🔅1 tablespoon butter
🔅125 g cream cheese
🔅1 1/2 cups shredded cheddar cheese
🔅chopped sundried tomatoes
🔅2 green onions, sliced
🔅1/4 teaspoon chilli powder
🔅salt & black pepper
Instructions:
Place potatoes in a large saucepan. Cover with water. Add salt. Bring to a boil. Cook over medium-high heat until tender, about 45-50 minutes. Drain and peel the potatoes.
Mash potatoes in a bowl with potato masher. Add butter, cream cheese, milk, sour cream, 1/2 cup of cheddar cheese, chili powder, salt and pepper. Stir well.
Preheat oven to 350F.
Spray an 8-inch round baking dish with cooking spray. Place the potato mixture in the baking dish.
Bake for 20-25 minutes. Remove from oven and sprinkle remaining cheddar cheese on top. Return to oven and bake until cheese melts. Garnish the potato casserole with sundried tomato and green onion.
Recipe Here:
https://www.cookingandcooking.com/recipe.php?recname=Baked-Potato-Casserole
Ingredients:
🔅4 medium potatoes
🔅1/2 cup milk
🔅3/4 cup sour cream
🔅1 tablespoon butter
🔅125 g cream cheese
🔅1 1/2 cups shredded cheddar cheese
🔅chopped sundried tomatoes
🔅2 green onions, sliced
🔅1/4 teaspoon chilli powder
🔅salt & black pepper
Instructions:
Place potatoes in a large saucepan. Cover with water. Add salt. Bring to a boil. Cook over medium-high heat until tender, about 45-50 minutes. Drain and peel the potatoes.
Mash potatoes in a bowl with potato masher. Add butter, cream cheese, milk, sour cream, 1/2 cup of cheddar cheese, chili powder, salt and pepper. Stir well.
Preheat oven to 350F.
Spray an 8-inch round baking dish with cooking spray. Place the potato mixture in the baking dish.
Bake for 20-25 minutes. Remove from oven and sprinkle remaining cheddar cheese on top. Return to oven and bake until cheese melts. Garnish the potato casserole with sundried tomato and green onion.
Recipe Here:
https://www.cookingandcooking.com/recipe.php?recname=Baked-Potato-Casserole
Stuffed Shells with Ground Beef
Ingredients:
🔅30 jumbo pasta shells
🔅370 g ground beef
🔅2 medium bell peppers, diced
🔅2 cups finely chopped cilantro
🔅2 cups shredded mozzarella cheese
🔅1 tablespoon Parmesan cheese
🔅1/2 teaspoon dried oregano
🔅1 medium onion, finely chopped
🔅3 garlic cloves, finely chopped
🔅3/4 cup crushed tomatoes
🔅2 cups White Sauce
🔅oil
🔅1 teaspoon turmeric powder
🔅salt & pepper
Instructions:
Heat 2 tablespoons oil in a pot over medium heat. Add onion and sauté until golden. Add garlic and sauté for a minute.
Increase heat to medium-high; add ground beef and brown until no pink remains. Reduce heat to medium, add the diced bell pepper, crushed tomato, turmeric, oregano, salt and pepper. Stir well and cook for 2 minutes.
Add 1/4 cup water and cook covered over medium heat for 20 minutes.
Remove from heat, add Parmesan cheese and cilantro. Adjust seasonings and...
Full Recipe Here 👇
https://www.cookingandcooking.com/recipe.php?recname=Stuffed-Shells-with-Ground-Beef
Ingredients:
🔅30 jumbo pasta shells
🔅370 g ground beef
🔅2 medium bell peppers, diced
🔅2 cups finely chopped cilantro
🔅2 cups shredded mozzarella cheese
🔅1 tablespoon Parmesan cheese
🔅1/2 teaspoon dried oregano
🔅1 medium onion, finely chopped
🔅3 garlic cloves, finely chopped
🔅3/4 cup crushed tomatoes
🔅2 cups White Sauce
🔅oil
🔅1 teaspoon turmeric powder
🔅salt & pepper
Instructions:
Heat 2 tablespoons oil in a pot over medium heat. Add onion and sauté until golden. Add garlic and sauté for a minute.
Increase heat to medium-high; add ground beef and brown until no pink remains. Reduce heat to medium, add the diced bell pepper, crushed tomato, turmeric, oregano, salt and pepper. Stir well and cook for 2 minutes.
Add 1/4 cup water and cook covered over medium heat for 20 minutes.
Remove from heat, add Parmesan cheese and cilantro. Adjust seasonings and...
Full Recipe Here 👇
https://www.cookingandcooking.com/recipe.php?recname=Stuffed-Shells-with-Ground-Beef
Quick Quiche
Ingredients:
🔅2 cups small broccoli florets
🔅2 scallions, sliced
🔅1/3 cup finely chopped basil
🔅4 eggs
🔅1/2 cup milk
🔅1/2 cup shredded mozzarella cheese
🔅1/2 cup shredded cheddar cheese
🔅1/4 teaspoon turmeric powder
🔅1 tablespoon flour
🔅salt and pepper
Instructions:
Bring 3 cups water to a boil. Add broccoli florets and 1/2 teaspoon salt. Cook until tender, about 6-7 minutes. Drain well and chop into fine pieces. Set aside.
In a bowl, whisk together eggs, milk, flour and turmeric powder.
Stir in broccoli, basil, scallion, mozzarella cheese and 1/4 cup of cheddar cheese (keep 1/4 cup of cheddar cheese for sprinkling on top of the quiche). Season with salt and pepper.
Preheat oven to 350F.
Spray 4 ramekins with cooking spray. Spoon the mixture into each ramekin. Sprinkle with remaining cheddar cheese.
Bake until golden brown, about 35-40 minutes.
Serve with crusty bread or green salad, if desired.
Recipe Here 👇
https://www.cookingandcooking.com/recipe.php?recname=Quick-Quiche
Ingredients:
🔅2 cups small broccoli florets
🔅2 scallions, sliced
🔅1/3 cup finely chopped basil
🔅4 eggs
🔅1/2 cup milk
🔅1/2 cup shredded mozzarella cheese
🔅1/2 cup shredded cheddar cheese
🔅1/4 teaspoon turmeric powder
🔅1 tablespoon flour
🔅salt and pepper
Instructions:
Bring 3 cups water to a boil. Add broccoli florets and 1/2 teaspoon salt. Cook until tender, about 6-7 minutes. Drain well and chop into fine pieces. Set aside.
In a bowl, whisk together eggs, milk, flour and turmeric powder.
Stir in broccoli, basil, scallion, mozzarella cheese and 1/4 cup of cheddar cheese (keep 1/4 cup of cheddar cheese for sprinkling on top of the quiche). Season with salt and pepper.
Preheat oven to 350F.
Spray 4 ramekins with cooking spray. Spoon the mixture into each ramekin. Sprinkle with remaining cheddar cheese.
Bake until golden brown, about 35-40 minutes.
Serve with crusty bread or green salad, if desired.
Recipe Here 👇
https://www.cookingandcooking.com/recipe.php?recname=Quick-Quiche