Extra Fluffy Raisins and Cranberries Swirled Brioche

 

Extra Fluffy Raisins and Cranberries Swirled Brioche 

Ingredients:

For the dough:

• 3 ½ cups (440g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 1 packet (2 ¼ tsp) active dry yeast
• ½ cup (120ml) warm milk (110°F/43°C)
• 4 large eggs, room temperature
• 1 tsp salt
• 1 tsp vanilla extract
• ¾ cup (170g) unsalted butter, softened and cubed

For the filling:

• ½ cup (75g) raisins
• ½ cup (75g) dried cranberries
• ⅓ cup (80ml) orange juice (for soaking the dried fruits)
• ¼ cup (50g) brown sugar
• 1 tsp ground cinnamon
• 2 tbsp unsalted butter, melted

For the egg wash:

• 1 egg yolk
• 1 tbsp milk

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Instructions:

1. Prepare the dried fruit:

   • Soak the raisins and cranberries in orange juice for about 30 minutes to plump them up. Drain and set aside.

2. Make the dough:

   • In a bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until foamy.
   • In a stand mixer with a dough hook (or by hand), combine the flour, sugar, and salt.
   • Add the eggs, vanilla extract, and yeast mixture. Mix until combined.
   • Gradually add the softened butter, one piece at a time, and knead for about 8-10 minutes until the dough is smooth and elastic.
   • Cover and let the dough rise in a warm place for 1 ½ to 2 hours or until doubled in size.

3. Prepare the filling:

   • Mix the brown sugar and cinnamon in a small bowl.

4. Assemble the brioche:

   • Once the dough has risen, roll it out on a lightly floured surface into a rectangle (about 16x10 inches).
   • Brush melted butter over the dough, then sprinkle the cinnamon-sugar mixture.
   • Evenly distribute the soaked raisins and cranberries over the surface.
   • Roll the dough tightly into a log, then twist it into a swirl or braid it if desired.

5. Second rise:

   • Place the shaped dough into a greased loaf pan or baking sheet lined with parchment paper.
   • Cover and let it rise for another 45 minutes to an hour.

6. Bake the brioche:

   • Preheat the oven to 350°F (175°C).
   • Brush the dough with the egg wash (egg yolk mixed with milk).
   • Bake for 30-35 minutes until golden brown and a skewer inserted into the center comes out clean.

7. Cool and serve:

   • Let it cool slightly before slicing. Enjoy warm with butter or jam!

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Would you like any variations, like adding nuts or using a different filling?

Chocolate Banana Oatmeal Dessert

 

Chocolate Banana Oatmeal Dessert .

Ingredients:

• 2 ripe bananas, mashed
• 1 cup rolled oats
• 2 tbsp unsweetened cocoa powder
• 1/4 cup honey or maple syrup (adjust to taste)
• 1/4 cup milk (dairy or non-dairy)
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon (optional)
• 1/4 cup dark chocolate chips (plus extra for topping)
• A pinch of salt

Instructions:

1. Preheat oven (if baking option is chosen):

   • If baking, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • If making stovetop or microwave versions, skip this step.

2. Prepare the mixture:

   • In a bowl, mash the ripe bananas until smooth.
   • Add oats, cocoa powder, honey (or maple syrup), milk, vanilla extract, cinnamon, and salt. Mix well.
   • Fold in the dark chocolate chips.

3. Cooking options:

   a. Stovetop:

   • Heat a non-stick pan over medium heat. Add spoonfuls of the mixture and cook for 2-3 minutes on each side until firm and slightly crispy.

   b. Baking:

   • Drop spoonfuls onto the lined baking sheet and flatten slightly. Bake for 12-15 minutes until set.

   c. Microwave:

   • Place spoonfuls onto a microwave-safe plate and microwave for 1-2 minutes until firm.

4. Serving:

   • Allow to cool slightly and top with extra chocolate chips or banana slices.
   • Enjoy warm or chilled as a snack or dessert.

Tips:

• Add nuts or seeds for extra crunch and nutrition.
• Use almond or coconut milk for a dairy-free option.
• Drizzle with peanut butter or melted chocolate for extra indulgence.

Enjoy your chocolate banana oatmeal dessert!

Cheese Potato Bread in a Frying Pan

 

Cheese Potato Bread 

Ingredients:

For the dough:

• 2 medium potatoes, boiled and mashed (about 1 cup)
• 1 cup all-purpose flour (plus extra for dusting)
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 tbsp melted butter or oil
• 2 tbsp milk (if needed for consistency)

For the filling:

• 1 cup shredded cheese (cheddar, mozzarella, or your favorite blend)
• 1 green onion, finely chopped (optional)
• 1/2 tsp black pepper
• 1/4 tsp garlic powder (optional for extra flavor)

For cooking:

• 1 tbsp oil or butter (for frying)

Instructions:

1. Prepare the dough:

   • In a bowl, combine mashed potatoes, flour, salt, baking powder, and melted butter.
   • Mix until a soft dough forms. If the dough feels too dry, add a little milk, 1 tablespoon at a time.
   • Knead lightly until smooth, then cover and let it rest for 10 minutes.

2. Prepare the filling:

   • In a separate bowl, mix shredded cheese, green onion, black pepper, and garlic powder.
   • Set aside.

3. Assemble the bread:

   • Divide the dough into 2 equal portions.
   • Roll each portion into a small disc on a floured surface (about 1/4 inch thick).
   • Place the cheese filling in the center of one disc, leaving space at the edges.
   • Cover with the second disc and press the edges to seal.
   • Gently flatten the stuffed dough to spread the filling evenly.

4. Cook the bread:

   • Heat oil or butter in a non-stick frying pan over medium-low heat.
   • Carefully place the stuffed dough in the pan and cook for 4-5 minutes on one side until golden brown.
   • Flip and cook for another 4-5 minutes until both sides are crispy and golden.
   • If needed, cover the pan to ensure the bread cooks through without burning.

5. Serve:

   • Let the bread cool slightly before slicing.
   • Enjoy it warm with sour cream, yogurt, or your favorite dipping sauce.

Tips:

• Add cooked bacon bits or sautéed mushrooms to the filling for extra flavor.
• For a spicy kick, mix in chopped jalapeños or red pepper flakes with the cheese.
• Make mini versions for a snack or appetizer.

Enjoy your homemade cheese potato bread!

Baked Chicken Thighs with Lemon Garlic Sauce

 

Baked Chicken Thighs with Lemon Garlic Sauce 

Ingredients:

For the chicken:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika (smoked or regular)
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme

For the lemon garlic sauce:

• 4 cloves garlic, minced
• 1/4 cup chicken broth
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• 2 tbsp unsalted butter, melted
• 1 tbsp honey (optional, for a touch of sweetness)
• 1 tsp lemon zest
• 1/2 tsp red pepper flakes (optional, for heat)
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat the oven:

   • Preheat your oven to 400°F (200°C).
   • Pat the chicken thighs dry with paper towels to ensure crispy skin.

2. Season the chicken:

   • Rub the chicken thighs with olive oil.
   • Sprinkle salt, pepper, paprika, oregano, and thyme evenly over the chicken.

3. Sear the chicken (optional but recommended):

   • Heat a large oven-safe skillet over medium-high heat.
   • Place the chicken thighs skin-side down and sear for 4-5 minutes until golden brown.
   • Flip and cook for another 2 minutes, then remove from heat.

4. Prepare the lemon garlic sauce:

   • In a small bowl, mix the garlic, chicken broth, lemon juice, melted butter, honey, lemon zest, and red pepper flakes.
   • Pour the sauce over the chicken thighs in the skillet or baking dish.

5. Bake the chicken:

   • Transfer the skillet to the preheated oven (or place chicken in a baking dish if not using an oven-safe skillet).
   • Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy.

6. Garnish and serve:

   • Remove from the oven, spoon some of the sauce over the chicken, and sprinkle with fresh parsley.
   • Serve with rice, roasted vegetables, or mashed potatoes.

Tips:

• For extra crispy skin, broil the chicken for the last 2-3 minutes.
• You can substitute boneless, skinless chicken thighs, but reduce the cooking time to about 25 minutes.
• Add baby potatoes or green beans to the baking dish for a one-pan meal.

Enjoy your flavorful lemon garlic chicken thighs!

Spicy Ketchup Meatloaf

 

Spicy Ketchup Meatloaf 

Ingredients:

For the meatloaf:

• 1 ½ lbs ground beef (80/20 blend for best flavor)
• 1 cup breadcrumbs (plain or seasoned)
• 1/2 cup milk
• 1 egg, beaten
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup spicy ketchup (see recipe below)
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust for spice preference)

For the spicy ketchup glaze:

• 3/4 cup ketchup
• 2 tbsp hot sauce (such as Sriracha or Frank’s Red Hot)
• 1 tbsp brown sugar
• 1 tsp apple cider vinegar
• 1/2 tsp red pepper flakes (optional for extra heat)

Instructions:

1. Prepare the spicy ketchup glaze:

   • In a small bowl, mix ketchup, hot sauce, brown sugar, apple cider vinegar, and red pepper flakes.
   • Set aside for topping the meatloaf later.

2. Make the meatloaf mixture:

   • Preheat your oven to 375°F (190°C) and lightly grease a loaf pan or line it with parchment paper.
   • In a large bowl, combine the ground beef, breadcrumbs, milk, beaten egg, onion, garlic, spicy ketchup, Worcestershire sauce, salt, pepper, paprika, and cayenne pepper.
   • Mix until well combined but do not overmix to keep the meatloaf tender.

3. Shape the meatloaf:

   • Transfer the mixture to the prepared loaf pan and shape it evenly.
   • Spread half of the spicy ketchup glaze over the top.

4. Bake the meatloaf:

   • Bake for 45-50 minutes, or until the internal temperature reaches 160°F (71°C).
   • In the last 10 minutes of baking, brush the remaining glaze over the top for a sticky, flavorful finish.

5. Rest and serve:

   • Let the meatloaf rest for 10 minutes before slicing to allow the juices to settle.
   • Serve with mashed potatoes, roasted vegetables, or your favorite sides.

Tips:

• Substitute ground turkey or a beef/pork blend for different flavors.
• Add diced jalapeños or crushed red pepper to the meat mixture for extra heat.
• Leftovers make great meatloaf sandwiches the next day.

Enjoy your spicy, tangy meatloaf!

No-Oven Stovetop Bread

 

No-Oven Stovetop Bread   

Ingredients:

• 2 cups all-purpose flour (plus extra for dusting)
• 1 tsp salt
• 1 tbsp sugar (optional, for a slightly sweet flavor)
• 1 packet (2 1/4 tsp) instant yeast
• 3/4 cup warm water (110°F/45°C)
• 2 tbsp olive oil or melted butter

Instructions:

1. Activate the yeast:

   • In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy.

2. Prepare the dough:

   • In a large bowl, combine the flour and salt.
   • Add the yeast mixture and olive oil, then mix until a dough forms.
   • Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

3. First rise:

   • Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.

4. Shape the dough:

   • Once risen, punch down the dough and shape it into a round or oval loaf that fits your pan.

5. Cook on the stovetop:

   • Heat a non-stick pan or cast iron skillet over low heat.
   • Lightly grease the pan and place the shaped dough inside. Cover with a lid.
   • Cook for about 10-15 minutes on one side until golden brown, then flip and cook for another 10-15 minutes on the other side.
   • If the bread is browning too quickly, lower the heat to avoid burning.

6. Cool and serve:

   • Remove the bread from the pan and let it cool on a wire rack before slicing.

Tips:

• To add flavor, mix in herbs, garlic, or cheese to the dough.
• If you have a thick-bottomed pan, use it for even heat distribution.
• Covering the pan tightly helps trap steam, making the bread soft inside with a crispy crust.

Enjoy your fresh, homemade stovetop bread!

Classic Cherry Delight

 

Cherry Delight 

Ingredients:

For the crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

For the filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 8 oz whipped topping (such as Cool Whip), thawed

For the topping:

• 1 can (21 oz) cherry pie filling

Instructions:

1. Prepare the crust:

   • In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.
   • Press the mixture firmly into the bottom of a 9x13-inch baking dish.
   • Place in the refrigerator to chill while preparing the filling.

2. Make the filling:

   • In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
   • Gently fold in the whipped topping until well combined and fluffy.

3. Assemble the dessert:

   • Spread the cream cheese mixture evenly over the chilled crust.
   • Spoon the cherry pie filling over the top, spreading it evenly.

4. Chill:

   • Cover and refrigerate for at least 4 hours, or overnight for best results.

5. Serve:

   • Slice into squares and enjoy chilled.

Tips:

• For extra flavor, add a pinch of cinnamon to the graham cracker crust.
• Substitute with blueberry or strawberry pie filling for a different twist.
• Use homemade whipped cream instead of Cool Whip for a richer taste.

Enjoy your delicious Cherry Delight!

Cream Cheese Enchiladas Recipe

Ingredients:

For the filling:

• 8 oz cream cheese, softened
• 1 cup sour cream
• 2 cups cooked shredded chicken (rotisserie works well)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 can (4 oz) diced green chilies
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cumin
• Salt and pepper to taste

For the enchiladas:

• 8-10 small flour tortillas (or corn, if preferred)
• 1 can (10 oz) green enchilada sauce (or red, if preferred)
• 1 cup shredded cheese (cheddar or Mexican blend) for topping
• Fresh cilantro (optional, for garnish)

Instructions:

1. Preheat Oven:
   Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.

2. Prepare the filling:
   In a large bowl, mix the softened cream cheese, sour cream, shredded chicken, cheddar cheese, Monterey Jack cheese, green chilies, garlic powder, onion powder, cumin, salt, and pepper. Stir until well combined.

3. Assemble the enchiladas:
   Spoon 2-3 tablespoons of the filling onto each tortilla. Roll them up tightly and place seam-side down in the prepared baking dish.

4. Add the sauce:
   Pour the enchilada sauce evenly over the rolled tortillas, making sure they are well coated.

5. Top with cheese:
   Sprinkle the remaining shredded cheese over the top.

6. Bake:
   Cover with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.

7. Garnish and serve:
   Sprinkle with fresh cilantro, if desired, and serve warm with rice, beans, or a fresh salad.

Enjoy your creamy, cheesy enchiladas!