Moist burritos

 

Ingredients

For the filling:

1 lb (450g) ground beef or shredded chicken

1 small onion, finely chopped

2 cloves garlic, minced

1 packet taco seasoning (or homemade blend)

½ cup tomato sauce or salsa

½ cup beef or chicken broth

1 cup cooked rice (optional)

1 cup black beans (drained and rinsed)

1 cup shredded cheese (cheddar or Mexican blend)

1 tbsp olive oil

For the creamy sauce:

1 cup sour cream

½ cup mayonnaise

½ cup salsa or enchilada sauce

1 tsp chili powder

½ tsp cumin

Salt and pepper to taste

For assembly:

6 large flour tortillas

1 cup shredded cheese (for topping)

Chopped fresh cilantro (for garnish)

Instructions

1. Prepare the filling:

Heat olive oil in a large skillet over medium heat.

Add the chopped onion and cook until softened, about 3-4 minutes.

Stir in garlic and cook for another 30 seconds.

Add the ground beef or shredded chicken and cook until browned (drain excess fat if needed).

Sprinkle in taco seasoning and stir well.

Add tomato sauce and broth, simmering for 5-7 minutes until the mixture thickens.

Stir in cooked rice, black beans, and shredded cheese. Remove from heat and set aside.

2. Prepare the creamy sauce:

In a bowl, mix sour cream, mayonnaise, salsa (or enchilada sauce), chili powder, cumin, salt, and pepper.

Stir until well combined and creamy.

3. Assemble the burritos:

Lay a tortilla flat and spoon a generous amount of filling onto the center.

Drizzle a spoonful of the creamy sauce over the filling.

Fold in the sides and roll tightly into a burrito.

4. Bake to perfection:

Preheat the oven to 375°F (190°C).

Place the burritos seam-side down in a greased baking dish.

Spread the remaining creamy sauce over the burritos and sprinkle with shredded cheese.

Cover with foil and bake for 20 minutes.

Remove foil and bake uncovered for another 10 minutes, until the cheese is bubbly and golden.

5. Serve:

Garnish with chopped cilantro and serve with guacamole, salsa, or a side of sour cream.

Enjoy these moist and flavorful burritos with your favorite sides! Let me know if you give them a try.

Cheesy Bread Recipe

Ingredients

For the Bread:

• 1 loaf French bread or Italian bread
• 1/2 cup unsalted butter, softened
• 2 garlic cloves, minced (or 1 tsp garlic powder)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley (optional)

Directions

Step 1: Preheat the Oven

1. Preheat your oven to 375°F (190°C).

Step 2: Prepare the Bread

2. Slice the bread loaf in half lengthwise and place the halves on a baking sheet, cut side up.

Step 3: Make the Garlic Butter

3. In a small bowl, mix the softened butter with minced garlic. Spread the mixture evenly over the cut sides of the bread.

Step 4: Add the Cheese

4. Sprinkle the mozzarella cheese evenly over the bread, followed by the Parmesan cheese.

Step 5: Bake

5. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.

Step 6: Broil (Optional)

6. For a golden, crispy top, switch the oven to broil and cook for an additional 1-2 minutes. Keep a close eye to prevent burning.

Step 7: Garnish and Serve

7. Remove from the oven and sprinkle with fresh parsley for a pop of color and flavor. Slice and serve warm.

How to Prepare

Cheesy Bread is incredibly easy to prepare. Use high-quality bread for the best texture, and make sure to soften the butter for easy spreading. You can also customize it with different cheeses or seasonings to suit your taste.

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes

Servings

Serves 6-8 as a side or appetizer.

FAQs

1. Can I use pre-sliced bread?

Yes! You can use pre-sliced bread, like Texas toast, for individual servings.

2. What other cheeses work well?

Cheddar, Monterey Jack, or Gruyère are delicious alternatives.

3. Can I make this ahead of time?

Prepare the bread up to the baking step, cover, and refrigerate for up to 24 hours. Bake when ready.

4. Can I make it gluten-free?

Absolutely! Use a gluten-free baguette or bread loaf for a gluten-free version.

5. Can I add toppings?

Yes, toppings like chopped olives, sun-dried tomatoes, or crispy bacon bits pair wonderfully.

Creamy Caramel Custard Pie

 

Ingredients

For the crust:

1 ½ cups graham cracker crumbs (or crushed digestive biscuits)

¼ cup granulated sugar

½ cup unsalted butter, melted

For the caramel custard filling:

1 cup granulated sugar

¼ cup water

2 cups whole milk (or half-and-half for extra richness)

1 cup heavy cream

4 large eggs

½ cup sweetened condensed milk

2 tsp vanilla extract

¼ tsp salt

For garnish (optional):

Whipped cream

Caramel drizzle

A sprinkle of sea salt

Instructions

1. Prepare the crust:

Preheat oven to 350°F (175°C).

In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.

Press the mixture firmly into a 9-inch pie dish, making sure it covers the bottom and sides evenly.

Bake for 8-10 minutes, then remove and let cool.

2. Make the caramel sauce:

In a heavy-bottomed saucepan over medium heat, combine the sugar and water.

Stir gently until the sugar dissolves, then stop stirring and allow the mixture to boil until it turns a deep amber color (about 5-7 minutes).

Remove from heat and carefully whisk in the milk and heavy cream (be cautious, as it may bubble vigorously).

Stir until smooth and set aside to cool slightly

3. Prepare the custard:

In a separate bowl, whisk the eggs, sweetened condensed milk, vanilla extract, and salt until smooth.

Slowly add the slightly cooled caramel mixture to the egg mixture, whisking constantly to avoid scrambling the eggs.

Strain the custard through a fine mesh sieve to ensure a silky-smooth texture.

4. Assemble and bake:

Pour the custard filling into the prepared crust.

Place the pie dish in a larger roasting pan and fill with hot water halfway up the sides (to create a water bath for even baking).

Bake for 45-50 minutes, or until the custard is set but slightly jiggly in the center.

Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.

5. Garnish and serve:

Top with whipped cream, a drizzle of caramel sauce, and a sprinkle of sea salt if desired.

Slice and enjoy your creamy caramel custard pie!

Cinnamon Roll Cheesecake

 

Ingredients

For the crust:

1 ½ cups graham cracker crumbs (or crushed cinnamon graham crackers)

¼ cup granulated sugar

½ tsp ground cinnamon

½ cup unsalted butter, melted

For the cinnamon swirl filling:

⅔ cup brown sugar, packed

1 ½ tbsp ground cinnamon

¼ cup unsalted butter, melted

2 tbsp all-purpose flour

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

3 large eggs

1 cup sour cream

1 tsp vanilla extract

¼ cup all-purpose flour

For the glaze (optional):

1 cup powdered sugar

2 tbsp milk

½ tsp vanilla extract

Instructions

1. Prepare the crust:

Preheat oven to 325°F (163°C).

Mix the graham cracker crumbs, sugar, cinnamon, and melted butter until combined.

Press the mixture into the bottom of a 9-inch springform pan and up the sides slightly.

Bake for 8-10 minutes, then remove from the oven and let it cool while preparing the filling.

2. Make the cinnamon swirl filling:

In a small bowl, combine the brown sugar, cinnamon, melted butter, and flour.

Stir until well mixed and set aside

3. Prepare the cheesecake batter:

In a large bowl, beat the cream cheese and sugar until smooth and creamy.

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

Mix in the sour cream, vanilla extract, and flour, and beat until fully incorporated.

4. Assemble the cheesecake:

Pour half of the cheesecake batter over the cooled crust.

Drizzle half of the cinnamon swirl mixture over the batter and gently swirl with a knife or toothpick.

Pour the remaining cheesecake batter on top, then drizzle and swirl the remaining cinnamon mixture.

5. Bake:

Place the springform pan in a larger roasting pan and pour hot water around it, about 1 inch deep (this helps prevent cracks).

Bake for 50-60 minutes, or until the center is slightly jiggly but set around the edges.

Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.

Refrigerate for at least 4 hours or overnight for best results.

6. Prepare the glaze:

Mix powdered sugar, milk, and vanilla extract until smooth.

Drizzle over the chilled cheesecake before serving.

7. Serve:

Slice and enjoy your c

innamon roll cheesecake with a warm cup of coffee or milk!

Let me know if you need any tips or variations!

MELT IN YOUR MOUTH CHICKEN

 

Ingredients:

4 boneless, skinless chicken breasts

1 cup mayonnaise (or Greek yogurt for a lighter option)

1/2 cup grated Parmesan cheese

1 tsp garlic powder

1 tsp onion powder

1 tsp dried Italian seasoning (or dried parsley)

1/2 tsp paprika (optional, for color)

1/2 tsp salt (adjust to taste)

1/2 tsp black pepper

Instructions:

1. Preheat the oven:

Set your oven to 375°F (190°C).

Lightly grease a baking dish with cooking spray or a little olive oil.

2. Prepare the chicken:

Pat the chicken breasts dry with paper towels.

If they are thick, consider pounding them to an even thickness to ensure even cooking.

3. Make the creamy topping:

In a bowl, mix together the mayonnaise, Parmesan cheese, garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper until well combined.

4. Assemble the dish:

Place the chicken breasts in the prepared baking dish.

Spread the creamy mixture evenly over the top of each chicken breast.

5. Bake:

Bake uncovered for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the topping is golden brown and bubbly.

For a crispier top, broil for an additional 2-3 minutes at the end.

6. Serve:

Let the chicken rest for a few minutes before serving.

Garnish with fresh parsley or extra Parmesan cheese if desired.

Serve with a side of vegetables, rice, or a fresh salad.

Enjoy your melt-in-your-mouth chicken—it's creamy, juicy, and packed with flavor! Let me know if you try it out.

Chicken and Potatoes with Garlic Parmesan Cream Sauce

 

Ingredients:

For the chicken and potatoes:

2 boneless, skinless chicken breasts (sliced in half lengthwise)

1 lb (450g) baby potatoes, halved

2 tbsp olive oil

1 tsp garlic powder

1 tsp paprika

1/2 tsp dried oregano

Salt and pepper to taste

2 tbsp unsalted butter

For the garlic parmesan cream sauce:

4 cloves garlic, minced

2 tbsp unsalted butter

1 cup heavy cream (or half-and-half)

1/2 cup chicken broth

3/4 cup grated Parmesan cheese

1 tsp Italian seasoning

1/2 tsp red pepper flakes (optional)

Salt and pepper to taste

1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the chicken and potatoes:

Preheat oven to 400°F (200°C).

In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, paprika, oregano, salt, and pepper.

Heat 2 tbsp of butter in a large oven-safe skillet over medium heat.

Add the chicken breasts, season with salt and pepper, and sear for 3-4 minutes per side until golden brown. Remove and set aside.

In the same skillet, add the seasoned potatoes and cook for about 5 minutes until they start to brown.

2. Make the garlic parmesan sauce:

In the same skillet, melt 2 tbsp of butter and sauté the minced garlic until fragrant (about 1 minute).

Stir in the chicken broth and scrape up any browned bits from the pan.

Pour in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes.

Simmer for 3-5 minutes, stirring occasionally, until the sauce thickens.

3. Combine and bake:

Return the chicken to the skillet, nestling it among the potatoes.

Spoon some sauce over the chicken, then transfer the skillet to the preheated oven.

Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and potatoes are tender.

4. Serve:

Garnish with chopped parsley and extra Parmesan if desired.

Serve warm and enjoy!

Let me know if you try it out!

Mom’s Famous Cream Puffs

 

Ingredients:

• 1 stick butter (8 Tablespoons)
• 1 cup water
• 1 tsp vanilla
• 4 eggs
• 1c flour
• MOM’S FAMOUS FILLING:
• 1 pint heavy cream
• 1 package (3.4 OUNCES) instant vanilla pudding
• ⅓ cup milk
• Makes approx 16

Instructions:

Bring the butter, water and vanilla to a boil.
Add the flour and stir constantly until it leaves the side of the pot and forms a ball.
Remove and cool.
Beat in 4 eggs, one at a time until smooth.
Drop by T. onto parchment lined cookie sheets
Bake at 400 degrees for about 25-30 minutes.
LET COOL.
Slice in half and pipe or scoop in Mom’s filling.
Dust with powdered sugar.
Filling:
Beat the cream, pudding powder and milk in a mixer until thick like whipped cream